Parsnip dumplings in broth

Ossi Buriger, a dear friend who is famous for her lavish meals, always comes up with ingenious solutions for the one and only vegetarian in the bunch, her daughter Noa. Ossi recently told me her trick for a deep-flavoured vegetarian broth – she adds prunes to it. I’m telling you, it works! You can keep the vegetables left over from making stock and serve them deep-fried, or even as they are, with mayonnaise or aioli.