Name: Spring veggie casserole with little herb dumplings
Prep time: 2 h
Total time: 2 h
Yield: 6
Cuisine: British
Ingredients: 100g self-raising flour; 50g butter at room temperature, cut in pieces; 50g mature cheddar finely grated; 3 tbsp finely chopped parsley; 3 tbsp light olive oil; 8 shallots peeled and cut in half lengthways; 250g small new potatoes cut int half; 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; 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; 2 tsp cornflour; ½ fresh red chilli seeded and finely chopped; 1 tbsp each snipped chives and chopped parsley

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Spring veggie casserole with little herb dumplings

Spring veggie casserole with little herb dumplings

Good Food team

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Serves 6

Easy

Prep: 45 mins - 2 hrs

A star rating of 4.3 out of 5.44 ratingsRate

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

Vegetarian

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Honey nut crunch pears

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Ingredients

Nutrition

Units:

MetricUS

For the dumplings

100g self-raising flour
50g butter

at room temperature, cut in pieces
50g mature cheddar

finely grated
3 tbsp finely chopped parsley

For the casserole

3 tbsp light olive oil
8 shallots

peeled and cut in half lengthways
250g small new potatoes

cut int half
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
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
2 tsp cornflour
½ fresh red chilli

seeded and finely chopped
1 tbsp each snipped chives and chopped parsley

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Nutrition: per serving

kcal335
fat17g
saturates7g
carbs32g
sugars0.04g
fibre6g
protein10g
salt0.94g

low

Method

step 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.
step 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.
step 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.
step 4

Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.

Recipe from Good Food magazine, May 2002

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A star rating of 4.3 out of 5.44 ratings

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