Spring veggie casserole with little herb dumplings

Spring veggie casserole with little herb dumplings

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(34 ratings)

Prep: 45 mins - 2 hrs


Serves 6
A vegetarian supper full of fresh flavours, perfect for sharing with friends

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal335
  • fat17g
  • saturates7g
  • carbs32g
  • sugars0.04g
  • fibre6g
  • protein10g
  • salt0.94g
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For the dumplings

  • 100g self-raising flour
  • 50g butter at room temperature, cut in pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g mature cheddar, finely grated
  • 3 tbsp finely chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the casserole

  • 3 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 shallots, peeled and cut in half lengthways



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g small new potatoes, cut int half

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 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

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 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



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tsp cornflour
  • ½ fresh red chilli, seeded and finely chopped
  • 1 tbsp each snipped chives and chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (45)

studentcook146's picture

Lovely recipe. I found the cooking times perfect. I halved all the ingredients to make 3 portions and substituted fennel for 2 leeks which I added in at the same time the courgettes.

marinicaf's picture

Be careful not to overcook the vegetables (the recipe says to cook green beans about 20 minutes and, you know, they will be soggy). The dumplings were fine, but the rest wasn't - the cooking time for the vegetables is just too long.

bethaneyj's picture

Delicious. You don't notice that it's vegetarian. Even good in winter as it's lovely and warming. I have always thought I'd hate fennel but it is really mild when it's cooked down.

hezifesi's picture

Lovely, lovely recipe, great veggie option for spring and summer

katrinaridout'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!!

maystaar's picture

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

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

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

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.


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

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

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

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

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

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.


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