Source: Sean Michael O’Rourke at 1076 — A Michigan Bistro in Oxford.
1 parsnip, diced
1 carrot, diced
1 cup diced rutabaga
1 large white onion, diced
1 large potato, diced
1 cup chopped mustard greens
3 shots Blackbush Irish Whiskey (or any brand Irish whiskey)
Lamb or beef stock
1/2 cup chopped parsley
2 tablespoons fresh thyme
3 to 4 cups flour, (flour amount may very on moisture content in vegetable mixture)
Salt and freshly ground black pepper to taste
Put vegetables and whiskey in stock pot and add enough lamb stock or beef stock to cover vegetables. Cook until tender and liquid has evaporated. Put in food processor and and puree. Let cool to room temperature.
Add eggs, parsley, thyme, salt and pepper and enough flour to make a batter.
Bring about 4 cups lamb or beef stock to a boil and start dropping spoonful of dumpling mixture into liquid. Simmer for 10 to 12 minutes or until dumplings are done. Remove from broth and place on plates.