Wild Herb Dumplings with Bacon and Onions
Peel the potatoes and parsnips. Cut into large pieces and cook about 20 minutes in boiling salt water. Drain and return to the pot. Let dry and press through a ricer onto the work surface. Rinse the herbs, shake dry, pluck the leaves and coarsely chop. Add the eggs, flour and wild herbs. Knead into the potato mixture and season with salt, pepper and nutmeg. With moistened hands, form about 8 dumplings and place into boiling salt water. Simmer for about 20 minutes.
Coarsely dice the bacon and fry in oil until crispy. Rinse the scallion, cut in half and add to the bacon. Fry for about 1 minute and remove. Put the butter in the pan. Remove the dumplings from the pot with a slotted spoon. Drain well and fry in the butter until golden brown. Add to the bacon and onion mixture. Mix together and transfer to a large bowl or plate.
Serve with a cream or cheese sauce.