Traditional Vegetable Stew
Member recipe

Traditional Vegetable Stew

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Servings

Serves 4

A winter warmer topped with a new take on vegetarian dumplings

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 1 kilo potatoes
  • 1 small - medium celeriac
  • 1 small - medium turnip
  • 2 large carrots
  • 1 medium onion
  • 1 large courgette
  • 3 large bay leaves
  • 500 ml tomato passata
  • 500 ml water
  • glug of olive oil
  • for the dumplings
  • 100 gms vegetarian shredded suet
  • 200 grms plain flour
  • good pinch of salt
  • 5 tablespoons of red wine
  • 50 grams of cheese (any hard cheese if fine I use emmental)

Method

    1. Peel all the vegetables and chop in large rough chunks
    2. Put the olive oil and all chopped vegetables and the bay leaves into a large casserole pan keep the lid on
    3. Allow the vegetables to sweat for 15 minutes, then add the passata and the water
    4. Bring to boil and them simmer for one hour with the lid on
    5. Mix the flour and suet, salt and cheese add the wine - enought to make the dough pliable.
    6. The mix should be enough to make 8 dumplings drop onto the stew, cook on a moderate heat for a further 25 minutes
    7. To finish take off the lid and put the casserole pan under a grill for a few minutes just to lightly toast the top of the dumplings

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips