Yummy flavor and texture and read on for some advice in making these. First, my grocery store didn't have rutabagas so I substituted a turnip. It was very helpful to make the dough and allow it time to rest while chopping the vegetables. I sliced and diced the potatoes, carrots, and onion. I think the 1 1/4 cups water should be divided as follows: 1 cup ice water for making the dough and 1/4 cup hot water for dissolving the bouillon. I'm thinking this because of a comment my DH made about the dough not being sturdy enough for a lunch box -- it was on the delicate and flaky side after baking. Thanks, pammyowl! Made for fellow Gourmet Goddess teammate for ZWT9.