| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; sliced |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Carrot; scrubbed and |
|
|
; chopped |
| 1 |
md |
Parsnip; scrubbed and cubed |
| 1 |
sm |
Swede; peeled and cubed |
| 1 |
sm |
Turnip; peeled and cubed |
| 4 |
oz |
Jerusalem artichoke; well scrubbed and |
|
|
; quartered |
|
|
; (optional) |
| 4 |
oz |
Chestnut mushrooms; halve |
| 1 |
ts |
Dried thyme |
| 1 |
tb |
Fresh parsley; chopped |
| 1 1/2 |
pt |
Vegetable stock |
| 1 |
ts |
Marmite or other yeast extract |
|
|
Salt and freshly ground black pepper |
| 4 |
oz |
Self-raising wholewheat flour |
| 2 |
oz |
Vegetable suet |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried sage or 1 tsp fresh sage |
| 1 |
ts |
Dried mustard |
| 2 |
tb |
Milk |
INSTRUCTIONS
FOR THE CASSEROLE
FOR THE DUMPLINGS
1. 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.
2. Add the mushrooms and cook for another 5 minutes.
3. Add the vegetable stock, Marmite and seasoning and simmer gently for 30
minutes or until the vegetables are cooked.
4. 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.
5. Simmer for another 15 minutes or until the dumplings are puffed up.
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