Parsnip Dumplings in Broth

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.