DISH: Parsnip Dumplings In Broth

This dish looks great. And even sounds great. What could be better than a nice flavorful soup on a cold San Francisco summer night. Evidently there are better things.  I had to re-read the recipe to find out what I did wrong. Nope, I followed it pretty close. The best way I can describe the broth is bland to the tenth power. The dumplings were no better. Bland in bland. I am not that familiar with Parsnips, but I am not unfamiliar with them either. I like them roasted and I like their flavor. But these dumplings were too 'parsnipity' for my liking. I've made lots of broths before which are better so this recipe will not get a second look from me.  (rating 1/2 out of 5)
From Plenty, by Yotam Ottolenghi, page 28

Ingredients: Olive Oil, Carrots, Celery Stalks, Onion, Celeriac, Garlic Cloves, Parlsey, Black Peppercorns, Bay Leaves, Prunes, Russet Potato, Parsnips, Butter, Self-Rising Flour, Semolina, Egg, Salt, White Pepper.