Ingredients

Main

For the dumplings

Method

Stage 1

Heat the olive oil in a large saucepan and fry the cubes of celeriac and garlic until golden. Shake the pan or stir from time to time to get an even colour. Add a little salt and pepper and the cloves.

Stage 2

Slice the leeks lengthwise and clean. Cut into 1cm slices. Add to the pan and cook, stirring occasionally, for 10 minutes.

Stage 3

Cut the apples into eighths and remove the cores. Cut into 1cm dice. Add to the pan with the sage, mixing well. After 5 minutes, add the cider. Cook for another 5 minutes then add the water. Bring to the boil, cover and simmer gently for at least 40 minutes.

Stage 4

To make the dumplings, sift the cornmeal, flour, bicarbonate of soda and salt together twice in a bowl. Pour on the melted butter and milk. Mix together quickly with a fork to make a soft dough.

Stage 5

Heat enough oil in a deep-fat fryer or pan to give a 3cm depth. Pinch off a walnut-sized lump of dough and form into 12 torpedo or ball shapes. Slide a few at a time into the hot oil and fry until browned. Drain on kitchen paper and keep warm while you fry the rest.

Stage 6

Serve the soup together with the dumplings.

Photos

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

• Calories: 249g
• Fat: 11.5g
• Saturated fat: 3g
• Protein: 4.5g
• Carbohydrates: 32g
• Sugars: 10g
• Fibre: 4.5g
• Salt: 1.2g

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