Spring veggie casserole with little herb dumplings

Spring veggie casserole with little herb dumplings

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(28 ratings)

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Cooking time

Prep: 45 mins - 2 hrs

Skill level

Easy

Servings

Serves 6

A vegetarian supper full of fresh flavours, perfect for sharing with friends

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
335
protein
10g
carbs
32g
fat
17g
saturates
7g
fibre
6g
sugar
0.04g
salt
0.94g

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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Method

  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.

Recipe from Good Food magazine, May 2002

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Comments

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katrinahewlett's picture

A massive crowd pleaser!! The dumplings were superb! We ate his with mashed potato on xmas eve and there were satisfied faces all round!!

pippahockey's picture
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yum

maystaar's picture
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FANTASTIC! - tasted amazing and cooking time was spot on!

However portions were not enough to feed six, more like four. I also added a pinch of chili powder for a little more flavour.

Will definitely make again!

ellelord's picture

Just about to serve this up to my extended family who are all veggies and real foodies! Found it easy to make apart from making the mistake of submerging my dumplings so they have gonea bit soggy. I've had a taste already and its yummy. We're always on the look out for veggies recipes that are hearty and warming for cold days like today that don't just involve pasta.
Thank you

dveggie's picture
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Have made this about 3 times now & have absolutely loved it every time. The fennel gives a wonderful flavour to the whole dish, and the cheesy dumplings (which we've made with a variety of different cheeses now just for a bit of variation) on top are a treat. The chilli gives it a really gentle warmth too (but can always add more if you want a kick!)-we always add the chilli with the stock to give it time to infuse.

emacie's picture

Preparation takes a while but it's worth it, nice meal!
Vegetables were a little overcooked in my opinion.

suedebloke's picture
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Lovely, even meat eaters loved it! Did te recipe exactly and had no problems. The dumplinhs were lovely light and fluffy. Maybe the mixture was overworked judging by others comments?

me74me's picture
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Those who say it dosnt have much taste either have no taste buds or havent followed the recipe. It's an absolutely fabuluos dish. Brilliant for a cold blustry day. Full of flavours and really scrummy. I actually made this in Autumn and couldnt find Fennel anywhere so substituted some Parsnips and leeks.

Yum

jen745's picture

I very rarely eat vegetarian food and like others, thought this would be healthy but bland. In fact, it was surprisingly good - although I did add thyme, a bit of tomato puree and more soy than in the recipe. The fact that it is cheap, one pot, easy to make and easy to adapt means that this recipe will become a firm favourite with me. Definitely worth a try whether you're veggie or not.

nicolaraistrick's picture
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Absolutely love this, I originally made it for vegetarian friends who loved it but it is a family favourite now. Worth the long ingredient list.

ichristie's picture

Best veggie casserole I've had.

pattinghamkate's picture
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I made this without the dumplings as an accompanionment to roast chicken, and it made a really nice change. The herb and chilli topping is well worth it and definitely lifts the flavour (I replaced the chives with thyme). Funnily, when I whizzed the leftovers up to make soup it had a taste and texture very reminiscent of a properly made chicken soup without any meat being in there!

millylushka's picture

Thought it was a lovely casserole, but the dumplings were no good. They broke up into a mush when cooked on top of the casserole, I think because the ingredients did not make the dumpling mixture stiff enough.
I don't want to use commercial dumpling mix, yuk! but would be glad of anybody's ideas of an alternative dumpling, or indeed the same recipe altered slightly to give a firmer texture.
Any ideas?

ptwist's picture
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Lovely - has become a staple when my veggie daughter visits. I use whatever root veg i can find - but always replace fennel with leeks. A bit of chilli in the stock, with a splash of dijon mustard, honey in place of sugar and a little rice flour to thicken an increased volume of liquid makes it lovely

jlorton's picture
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i didnt realise you could give stars until i read the comment above! i give this a 5 for its 'not blandness'

jlorton's picture
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I have to admit, I was a little skeptical when my friend invited me round for dinner to try this recipe. I was worried it might be bland, as so many healthy things are. So i had a sneaky little taste halfway through cooking time, and lo and behold it was packed with flavour! and at the end of the cooking process- a yummy dish that was certainly not bland. a keeper for a reliable sunday night.

driverfred's picture

Cooked this for some friends and an enemy last night. Read here that it may be a little bland. We were all quaking in our boots at the very thought. As it sat in the oven all we could think of was the possibility of a bland dinner and how much of a travesty that would be. Even as the first spoonful approached my mouth I was still living in relative fear.

BUT WE WERE WRONG!!

The instant it hit my tongue my taste buds came alive, for the casserole was anything BUT bland...in fact I would go as far to say it was bursting with flavour.

My friends said: "oh my goodness", "this isn't bland at all" and "bland!? who said bland!?".

yorkshirejen's picture
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My husband challenged me to make a meat-free sunday lunch and I gave this a whirl. It was a fair bit of work but no more than preparing a traditional roast and very therapeutic on a sunday afternoon! We found it packed with flavour and every last scrap went. This one is definitely a keeper!

lizwigg's picture
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Didn't like this at all, made a large pot and half went in the bin, nobody would eat it! Worst recipe I've made off this website, was horrible

dancingbunny's picture
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The dumplings need to be rolled quite tighty or they will fall apart during cooking. But tasted great!

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