Vegetable stew with herb dumplings
Ingredients:
2 medium sized onions
2 cloves garlic
2 leeks
2 carrots
1 parsnip
1 small cauliflower
1 can of cannellini beans
2 tbsp flour
2 tbsp olive oil
1pt/600ml of vegetable stock made of 2 tsp yeast extract and 2 tsp of bouillon
2 bay leaves
1tsp garam masala
5oz/125g self-raising flour
2oz/50g vegetable suet
2oz/50g grated cheese
2 tbsp finely chopped parsley
1tsp dijon mustard
Pinch of salt and a few grinds of pepper
A bare tsp of vegetable bouillon in 100 mls of water
Method:
- Put on the oven at 190c/375f/Gas Mark 5
- Roughly chop the onions and leeks and crush the garlic
- Sauté in a heavy bottomed saucepan
- Chop all the vegetables in similar sized 1” pieces and add to the pot
- Sauté for a few minutes
- Stir in the flour
- Slowly add the vegetable stock
- Add the beans and season well
- Simmer until almost tender
- Meanwhile make the dumplings
- Put all the ingredients in a bowl and add the bouillon till you have a firm dough. Divide the dough into golf ball size pieces.
- Place in your stew and put the pot into the oven for 25-30 minutes.
Original Source:
Izzy Silvester
