Plenty: Vibrant Recipes from London's Ottolenghi
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Recipe Reviews
Zosia from Toronto, ON
This vegetable-based broth with light dumplings looked promising – and smelled fabulous while cooking – but was a little bit of a letdown in the end.
Despite, the rich amber colour of the broth, like the previous reviewer, I found the flavour lacking though I simmered it for the full 1½ hours. It was slightly sweet and had a nice tanginess, presumably from the prunes which were also responsible for the colour, but needed a flavor boost from some vegetable boullion cubes.
The potato-parsnip dumplings had a nice flavour but were a little too delicate in texture; they held together but just barely so perhaps extra flour is required. Eaten with the soup, the overall flavour was just a little too sweet for my taste.
kfranzetta from San Francisco, CA
I only made the broth portion of this recipe. The vegetables provided a nice flavor, but I found the broth lacking a bit. I added a piece of kombu and about 1 1/2 teaspoons of kosher salt and that helped quite a bit.
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