Vegetarian Casserole with Dumplings

This casserole feeds four hungry folks. It’s delicious, warming and filling and it’s quick too. Be sure to prep your vegetables first before you start cooking.

If you want to make gluten free dumplings, replace the wholemeal self raising flour with Doves Farm Gluten Free Plain White Flour and Doves Farm Bicarbonate of Soda (or equivalent).

Serves: 4-6 Preparation time: 25 minutes Cooking time: 1 hr

Ingredients:

300g parsnips diced 350g carrots diced 350g butternut squash diced 1 large courgette diced 150g button mushrooms 1 large onion diced 2 cloves of garlic crushed 1 vegetable stock cube (gluten free) 6 tbsp olive oil 200ml cider 1 bay leaf Small bunch of fresh coriander finely chopped 1.5 tsp cornflour Sea salt and black pepper to taste

For the dumplings you will need:

125g wholemeal self raising flour (or 200g Doves Farm Gluten Free Plain White Flour and

1 tsp Doves Farm Bicarbonate of Soda) 50g cheddar cheese grated 3 tbsp fresh parsley chopped 50g butter

1. Pre-heat oven to its highest setting. Toss the parsnips and butternut squash with 2 tablespoons of olive oil, season with salt and pepper and roast for 20 minutes until golden brown. Take them out of the oven and set aside.

2. Meanwhile heat the remaining oil in a heavy bottom pan, add onions and garlic and fry for two minutes, stirring occasionally. Add the carrots and sauté for 4 minutes, then add courgettes and mushrooms, sauté for a further minute.

3. Meanwhile make the dumplings by lightly mixing all the ingredients together and season with salt and pepper. Add a tablespoon of cold water and bring together to form a soft dough. Form into about 12 balls and set aside.

4. Add the coriander, vegetable stock and cider to the vegetables along with the bay leaf. Let the stew cook for five minutes, stir occasionally.

5. Now dissolve the cornflour in two tablespoons of water, add to the stew and increase heat under stew a little to bring to the boil and thicken. As soon as it has thickened, add the roasted parsnips and butternut squash, then add the dumplings in gently so that they are almost fully immersed. Cover with a lid and simmer on a low heat for 15-20 minutes, the dumplings should be soft, fluffy and risen.

The stew will be rich and the vegetables soft and melt in your mouth.... delicious.

Serve with a lovely glass of chilled cider.

https://www.facebook.com/Rootsseedsandleaves/

https://www.instagram.com/rootsseedsandleaves/