Spring veggie casserole with little herb dumplings

Spring veggie casserole with little herb dumplings

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(42 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 a dairy product made from separating whole milk or cream into fat and…

    • 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

      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

      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…

    • 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 cucurbit, 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, questions and tips

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    10th May, 2017
    This recipe is in the wrong slot. Chestnut mushrooms are not chestnuts! It may be very good but I was looking for a use for chestnuts, not mushrooms.
    13th Jan, 2017
    this recipe didd not work at all for me and i am still confident in saying there is no such thing as a spring casserole, this recipe should be made only in the winter months. I found the recipe stodgy and unexciting.
    28th Sep, 2016
    Delicious recipe, so hearty and warming for autumn... I substituted the courgettes with leeks, which worked nicely. Only comment is that I didn't get that many dumplings out of the recipe though- not sure why?
    15th Jun, 2016
    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.
    8th Feb, 2016
    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.
    1st Dec, 2015
    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
    20th Jun, 2015
    Lovely, lovely recipe, great veggie option for spring and summer
    katrinaridout's picture
    30th Dec, 2013
    A massive crowd pleaser!! The dumplings were superb! We ate his with mashed potato on xmas eve and there were satisfied faces all round!!
    22nd Jan, 2013
    5th Jan, 2013
    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!


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