Ingredients
- 1 kg (approx. 1 medium-sized) peeled and diced swede
- 6 tbsp/70 g flour fine semolina
- 2 tbsp/20 g vegan margarine
- 1 tsp sea salt
< li>10 tbsp/100 g flour
< li>1/2 tsp ground black pepper
Method
- Simmer or boil rutabaga until tender, drain and steam if desired, making sure to remove excess water is squeezed out.
- Pure the swedes with a hand blender, in a food processor or puree well by hand.
- Knead the remaining ingredients together until you have a firm dough with a dripping consistency, if necessary add more flour.
- Using an ice cream scoop, place balls of dough in a pot of stew and simmer for 20 minutes. Optionally, grill for a minute or two to brown the tips.
