Spring veggie casserole with little herb dumplings

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Good Food

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1. To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
2. Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
3. Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
4. Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.

PER SERVING

335 kcalories, protein 10g, carbohydrate 32g, fat 17 g, saturated fat 7g, fibre 6g, salt 0.94 g

Latest comments and suggestions

• Efi

  12 November 2007

  Efi rated and commented on this recipe

  

  This dish definitely hits the spot on a Sunday evening. It makes you feel really healthy!

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• Efi

  12 November 2007

  Efi commented on this recipe

  This dish definitely hits the spot on a Sunday evening. It makes you feel really healthy!

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• michelle

  09 December 2007

  michelle rated and commented on this recipe

  

  Absolutely great for entertaining the non-vegetarian friends & Family.

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• rebecca

  22 February 2008

  rebecca rated and commented on this recipe

  

  Easy, healthy and full of delicious soupy flavors.

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• Clare

  12 March 2008

  Clare commented on this recipe

  I made this for my meat eating family, it went down a treat! Really lovely.

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• bobby

  22 March 2008

  bobby rated and commented on this recipe

  

  It was o.k. but it needs something to perk it up, found it very bland. The dumplings came out very soggy. I will try worcester sauce instead of soya sauce next time I make it and will make the dumplings with vegetable suet.

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• Angel

  01 April 2008

  Angel rated and commented on this recipe

  

  I tried this in February for my sister who is a devout Veggie and did lovely roast leg of lam for everyone else (devout carnivores!). I didn't find the dumplings soggy and it certainly wasn't bland, quite the opposite in fact! Absolutely FULL of flavour but I did do everything to the absolute EXACT detail, including the vegetable stock (Marigold Swiss bouillion) as it states in the recipe - I found it in ASDA which really surprised me!!! I'm cooking it again on Thursday for friends from Brussels, and i'm really looking forward to it! It's a bit fiddly weighing all the ingredients, and all the chopping, slicing, peeling cutting etc. etc. but it's well worth the effort, trust me!

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• ljwarrington

  17 April 2008

  ljwarrington rated and commented on this recipe

  

  great dish! served it up to my parents and my aunt and uncle - they liked it and it went down a treat with my husband too! fantastic flavours! i too made it with vegetable suet.

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• sally

  19 April 2008

  sally rated and commented on this recipe

  

  This was really good, I was expecting it to be a bit bland but it was bursting with flavour, I used veggie suet for the dumplings instead of butter and everything was delicious.

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• Penny

  25 April 2008

  Penny rated and commented on this recipe

  

  This recipe went down very well with the veggie inlaws and I shall use the leftovers as an accompliment with tomorrows chicken.

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• FATIMAH

  12 July 2008

  FATIMAH commented on this recipe

  This was really delicious, simple yet very tasty. Great for people like us who grow their own vegetables and we had most of these in our garden. Will be making this time and time again when we have a plentiful supply of courgettes and french beans. I did half the recipe for two of us but still used 250g of mushrooms, also I doubled up on the dumplings.

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• zoe

  18 October 2008

  zoe commented on this recipe

  this was really lovely and simple to make. I was concerned about the threads that stated it was a little bland so added some worcester sauce and some mace (spice) which complemented the fennel beautifully

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• maddieson

  09 November 2008

  maddieson rated and commented on this recipe

  

  Really tasty and I thought it was going to be another of those bland but healthy dishes!

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Ingredients

FOR THE DUMPLINGS

• 100g self-raising flour
• 50g butter at room temperature, cut in pieces
• 50g mature cheddar , finely grated
• 3 tbsp finely chopped parsley

FOR THE CASSEROLE

• 3 tbsp light olive oil
• 8 shallots , peeled and cut in half lengthways
• 250g small new potatoes , cut int half
• 3 peeled garlic cloves , cut in half lengthways
• 200g baby carrots , scraped but left whole
• 2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
• 600ml boiling vegetable stock (Marigold Swiss bouillion is good)
• 300g fruity white wine , such as sauvignon blanc or pinot grigio
• pinch of muscovado sugar , light or dark
• ½ tsp light soy sauce
• 200g green beans , trimmed and cut in half
• 250g chestnut mushrooms , halved if large
• 200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks
• 2 tsp cornflour
• ½ fresh red chilli , seeded and finely chopped
• 1 tbsp each snipped chives and chopped parsley

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 45 mins 2 hrs

Vegetarian

Ingredients

FOR THE DUMPLINGS

• 100g self-raising flour
• 50g butter at room temperature, cut in pieces
• 50g mature cheddar , finely grated
• 3 tbsp finely chopped parsley

FOR THE CASSEROLE

• 3 tbsp light olive oil
• 8 shallots , peeled and cut in half lengthways
• 250g small new potatoes , cut int half
• 3 peeled garlic cloves , cut in half lengthways
• 200g baby carrots , scraped but left whole
• 2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
• 600ml boiling vegetable stock (Marigold Swiss bouillion is good)
• 300g fruity white wine , such as sauvignon blanc or pinot grigio
• pinch of muscovado sugar , light or dark
• ½ tsp light soy sauce
• 200g green beans , trimmed and cut in half
• 250g chestnut mushrooms , halved if large
• 200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks
• 2 tsp cornflour
• ½ fresh red chilli , seeded and finely chopped
• 1 tbsp each snipped chives and chopped parsley

PER SERVING

335 kcalories, protein 10g, carbohydrate 32g, fat 17 g, saturated fat 7g, fibre 6g, salt 0.94 g

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