Traditional Vegetable Stew
A winter warmer topped with a new take on vegetarian dumplings
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Difficulty and servings
Serves 4
Preparation and cooking times
- Peel all the vegetables and chop in large rough chunks
- Put the olive oil and all chopped vegetables and the bay leaves into a large casserole pan keep the lid on
- Allow the vegetables to sweat for 15 minutes, then add the passata and the water
- Bring to boil and them simmer for one hour with the lid on
- Mix the flour and suet, salt and cheese add the wine - enought to make the dough pliable.
- The mix should be enough to make 8 dumplings drop onto the stew, cook on a moderate heat for a further 25 minutes
- 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
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http://www.bbcgoodfood.com/recipes/1091647/
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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)
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Difficulty and servings
Serves 4
Preparation and cooking times
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)
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12 January 2011
Nat Clegg rated this recipe
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