Veggie Stew and Dumplings
This is one of my winter comfort foods that I just love! You can add whatever vegetables that you have to the stew and of course it wouldn't be a stew without the dumplings!
This one is done in my small slow cooker and there is usually enough for two days for me and freezing two more small portions for other days.
The vegetables are all cut up into about inch size pieces.
Ingredients:
2 tbsps of flour
2 medium sized potatoes
1 onion
2 carrots
1 stick of celery
1 parsnip
250g chestnut mushrooms
Small sweet potato
Frozen peas and broad beans - about a handful of each
Mixed dried herbs
1 tbsp of tomato paste
1 tin of tomatoes
1 small tin of puy lentils/mixed beans
500ml of vegetable stock
Half a small swede
1 small turnip
Butternut squash
Salt and pepper to taste
Worcestershire sauce - or substitute for 1 tbsp balsamic vinegar and 1 tbsp of soy sauce
2 dashes of Tabasco sauce
Method:
Roughly chop and peel all the vegetables and put into a large bowl. Add the flour and mix through. Put the vegetables into the slow cooker.
Add the rest of the ingredients.
Set the slow cooker for 3.5 hours on high or 5.5 hours on low.
Dumplings:
100g self-raising flour
50g vegetarian suet or cold butter, grated
100g mature cheddar
Finely chopped parsley, fresh or dried
To make:
Tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese and parsley, some black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough and divide into six balls.
Arrange the dumplings over the stew, cover and cook for 1-2 hours (within the timing of the stew). I usually add the peas and broad beans just before putting the dumplings on the top.
Serve with fresh crusty bread.
Enjoy!
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