Traditional Vegetable Stew
Member recipe

Traditional Vegetable Stew

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Serves 4

A winter warmer topped with a new take on vegetarian dumplings

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  • 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)


    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

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