Peel and wash the potatoes, carrots, parsnips, turnip, and onions.

Cut the vegetables into small cubes.

Combine vegetable oil and 1 1/2 cups of the cubed vegetables in a pot.

Cook the vegetables until lightly browned.

Add flour to the browned vegetables and mix well.

Pour in a pint of water along with the remaining vegetables.

Bring the stew to a simmer and cook slowly for about 90 minutes, or until the vegetables are tender.

Season the stew to taste with salt and pepper.

Prepare the dumplings by working vegetable oil into wheat flour, bread crumbs, and finely chopped walnuts.

Gradually add enough water to the dumpling mixture to form a stiff dough.

Roll the dumpling dough and cut it into walnut-sized pieces.

Bring a pot of water to a rapid boil.

Carefully drop the walnut dumplings into the boiling water.

Cook the dumplings for 25 minutes, or until they are cooked through.

Serve the vegetable stew hot with the walnut dumplings.