Peel the parsnips and cut them into large pieces. They should be about the same size as the potatoes. Cover the parsnips with the potatoes (whole, including the skin) in a saucepan with water and cook for about 20 minutes until the potatoes are cooked.
Rinse the potatoes and parsnips with cold water, peel the potatoes and place in a bowl with the parsnips. Then mash everything with a potato masher and let cool down well for 1-2 hours.
For the dumpling dough add 1 egg and a pinch of salt and nutmeg to the cooled potato / parsnip mixture. First add about 50 g of flour and potato flour and knead everything well. Depending on the consistency of the dough, continue adding equal amounts of flour and potato flour until the dough is easy to shape and hardly sticks.
Bring a saucepan of salted water to the boil and form dumplings from the dough. This is particularly easy if you dip your hands in cold water before molding. Put the dumplings in the boiling water and turn down the temperature. Let the dumplings soak in the hot water until they float to the surface. Depending on the size, this takes 7-12 minutes.
The dumplings go great with mushroom sauce, but also classically with roasts and red cabbage.
The next day, the dumplings can be cut into slices and fried until crispy. A nut oil is particularly suitable for this to support the nutty taste of the parsnip.
Ingredients
Print Recipe
Pin Recipe