Veggie Dumplings With Whiskey In Beef Stock

Sass Muffin

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1 diced parsnip
1 diced carrot
1 diced onion
1 diced potato
1 c chopped up greens
3 shots whiskey

8 c beef stock
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4 eggs
1/2 c chopped parsley
2 T fresh thyme
3 -4 c flour
salt and pepper

Put all veggies in a dutch oven. Add whiskey, then just enough stock to cover.
Cook til vegs are tender and broth is nearly all evaporated.
Puree the mixture, then cool down to room temp, then add the eggs, parsley, thyme, salt and pepper (to taste) then add enough flour to make a good batter.

Bring 5 c of remaining beef stock to a boil.
Drop dumpling batter by spoonfuls into stock.
Reduce and simmer 10 minutes.
 
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