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First, make the broth, bring the water to a boil in a large pot and throw in all the vegetable pieces, the carrot peels, and the Herbes de Provence, partly cover with a lid, lower the temperature to medium-low and let cook for 30-45 minutes. Add the salt at the end.
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While that's cooking, cut the vegetables to go in the oven: cabbage, winter squash of your choice, and the apples. Simply toss with a bit of olive oil and spread on a large baking sheet lined with parchment paper. Bake in a 425F oven for about 20-30 minutes, or until the apples and the winter squash chunks are roasted (keep an eye on it in the end).
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While the veggies are cooking, prepare the dumplings. Mix all the ingredients in a small mixing bowl with a fork, you can adjust how much water you need, until you end up with a cookie dough-like thick texture.
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Remove the vegetables from the broth pot, bring back to a boil, then reduce to medium-high temperature, add the salt if not already added, then one by one, using a tablespoon, drop the dumplings into the hot broth, and cook for 10-12 minutes. You don't want to overcrowd the pot, so you might need to cook them in 2 batches. Keep the cooked dumplings warm. You should have approx. 11-12 dumplings total.
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In a small pan, cook the onion slices and cranberries with a bit of olive oil over medium heat for about 3-5 minutes or until golden, then reduce temperature to medium-low and continue to cook until ready to serve, stirring often.
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While all this cooks, bring some water to a boil in a medium pot, and add the turnip chunks to cook for 15 minutes or until tender.
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Remove the turnips from the pot, but keep the water. Bring to a boil again and throw in the frozen peas to cook for 3-5 minutes.
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Mash the turnips with a bit of vegan buttery spread, or butter if you are not vegan or allergic to dairy, and a bit of sea salt and pepper to taste. Set aside in a warm area, along with the cooked peas.
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If you'd like to make some parsnip chips, simply use a vegetable peeler to cut the parsnip into thin long slices, lightly toss in a bowl with a bit of olive oil (use your clean hands), and put flat on a baking sheet (lined with parchment paper), cook in a 425F oven for about 3-5 minutes or until it starts to look roasted on the edges. Be careful not to forget them in the oven, they will burn pretty quickly!
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Serve everything at once: turnip purée, roasted cabbage & apples, winter squash, 2-3 dumplings per person, caramelized onion & cranberries, peas, parsnip chips and spoon some of the veggie broth over the dumplings. Enjoy!