Spring veggie casserole with little herb dumplings

Latest comments and suggestions

Results 21-40

• Michele

  17 September 2009

  Michele rated and commented on this recipe

  

  Oh forgot to rate it as a five star!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stuart

  07 October 2009

  Stuart rated and commented on this recipe

  

  The good thing about this is that you can vary the veg almost infinitely according to what you've got in and what's in season - always tastes good. Not one of my top-liners, but a nice reliable change.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• teapot

  31 March 2010

  teapot rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bluemoon

  21 May 2010

  bluemoon rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• YorkshireJen

  12 September 2010

  YorkshireJen rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mananama

  22 November 2010

  Mananama commented on this recipe

  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!?".

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tea-with-my-fish-and-chip

  22 November 2010

  tea-with-my-fish-and-chip commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tea-with-my-fish-and-chip

  22 November 2010

  tea-with-my-fish-and-chip rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Phil-tw

  10 January 2011

  Phil-tw rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helena

  01 February 2011

  Helena commented on this recipe

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katej*

  07 February 2011

  katej* rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lovefood

  16 February 2011

  lovefood commented on this recipe

  Best veggie casserole I've had.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola Raistrick

  14 March 2011

  Nicola Raistrick rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen745

  22 May 2011

  Jen745 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• me74me

  11 September 2011

  me74me rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• suedebloke

  13 October 2011

  suedebloke rated and commented on this recipe

  

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Eliza

  26 November 2011

  Eliza commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DVeg

  28 January 2012

  DVeg rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ellelord

  03 February 2012

  ellelord commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  12 August 2012

  Sarah rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3291/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation 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, sugar 0.04g, salt 0.94 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.