Preparing the dumplings

35 oz. (1 kg) roma tomatoes, halved 4 cloves garlic, unpeeled 1 red onion, peeled and quartered

1 teaspoon sea salt

2 tablespoons olive oil

(2-cm) cubes 4 cups (1 I) vegetable stock

Herb dumplings

'/< cup (60 g) butter, chilled and cut into cubes

2 tablespoons grated parmesan

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh parsley

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