Spring veggie casserole with little herb dumplings

Spring veggie casserole with little herb dumplings

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(36 ratings)

Prep: 45 mins - 2 hrs

Easy

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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Ingredients

    For the dumplings

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

      Butter

      butt-err

      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
      Parsley

      Parsley

      par-slee

      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

      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
      Shallot

      Shallot

      shal-lot

      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

      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

      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
      Courgette

      Courgette

      corr-zjet

      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
      Parsley

      Parsley

      par-slee

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

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    ptwist
    10th Jan, 2011
    5.05
    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
    22nd Nov, 2010
    5.05
    i didnt realise you could give stars until i read the comment above! i give this a 5 for its 'not blandness'
    jlorton
    22nd Nov, 2010
    5.05
    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
    22nd Nov, 2010
    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
    12th Sep, 2010
    5.05
    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
    21st May, 2010
    1.05
    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
    31st Mar, 2010
    4.05
    The dumplings need to be rolled quite tighty or they will fall apart during cooking. But tasted great!
    stuarthough
    7th Oct, 2009
    4.05
    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.
    micheleanne
    17th Sep, 2009
    5.05
    Oh forgot to rate it as a five star!!!
    micheleanne
    17th Sep, 2009
    5.05
    I did not think that this was going to taste as good as it did. I made most of it the day before and finished off with cooking the green beans mushrooms and courgettes for five minutes and then switched off. Warmed up the next evening added the dumplings after 5 mins and still thought that it was going to be a bit bland - how wrong was I!! My partner said "Wow"! Lot of work but well worth it. Yum!

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