| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg1, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, sliced |
| 2 |
|
Cloves garlic, crushed |
| 1 |
|
Carrot, scrubbed and |
|
|
chopped |
| 1 |
|
Parsnip, scrubbed and cubed |
| 1 |
|
Swede, peeled and cubed |
| 1 |
|
Turnip, peeled and cubed |
| 4 |
oz |
Jerusalem artichoke, well |
|
|
scrubbed and |
|
|
quartered |
|
|
optional |
| 4 |
oz |
Chestnut mushrooms, halve |
| 1 |
t |
Dried thyme |
| 1 |
T |
Fresh parsley, chopped |
| 1 1/2 |
pt |
Vegetable stock |
| 1 |
t |
Marmite or other yeast |
|
|
extract |
|
|
Salt and freshly ground |
|
|
black pepper |
| 4 |
oz |
Self-raising wholewheat |
|
|
flour |
| 2 |
oz |
Vegetable suet |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Dried sage or 1 tsp fresh |
|
|
sage |
| 1 |
t |
Dried mustard |
| 2 |
T |
Milk |
INSTRUCTIONS
Saut over a medium heat the onion, garlic, carrots, parsnip, swede,
turnip and artichoke (if using) with the herbs for 10 minutes,
stirring at intervals to prevent the vegetables sticking. Add the
mushrooms and cook for another 5 minutes. Add the vegetable stock,
Marmite and seasoning and simmer gently for 30 minutes or until the
vegetables are cooked. Make the dumplings by mixing the flour, mustard
powder, salt, herbs and vegetable suet in a bowl. Add the milk and mix
to make a soft dough. Form into small dumplings and drop them into the
casserole. Simmer for another 15 minutes or until the dumplings are
puffed up. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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