4-5 pcs. Carrots
3 pcs of parsley root
1 pc leek
1 pc. Head of garlic
2 pcs. Onions
200 g of brown mushrooms
3 tablespoons of olive oil
1 bunch of parsley
2 tablespoons of sea salt
1 tablespoon of peppercorns
3-4 pcs. Bay leaf
3 l of water (boiling water)
First, deal with the broth. To do this, prepare the necessary vegetables: carrots, parsley, celery, leek, mushrooms, garlic and onions.
Divide the vegetables into smaller pieces and place them on the baking tray. Pour over the olive oil and put in the oven for 40 minutes (180 degrees Celsius).
Put the baked vegetables into a large pot. Add parsley, bay leaves, salt and pepper. At the very end, pour in the boiling water.
Simmer it all over low heat for an hour. After preparing the broth, fry the finished dumplings in a pan (use olive oil for fat).
Then add a few tablespoons of vegetable stock and stew, covered, for 4 minutes.
Place the finished dumplings and vegetables in a deep plate.
Add the vegetable broth, fresh parsley and roasted onion, which you can find in the Konspol dumplings package.