Susie Drage
Music, Art & Cookery
The Cookery Book
Root Vegetable Casserole with Parsley Dumplings

Root Vegetable Casserole with Parsley Dumplings
Serves 4
Preparation: 15 mins
Cooking Time: 40-45 mins
This is just perfect for those cold Winter days – you can substitute any of the vegetables to ones of your choice.
You can either cook the grains – there are a lot of mixed grains to choose from now and also there are a variety of ready to re-heat grains – I used a seven grain ready mixture for my casserole. My version of this recipe was originally inspired by Waitrose.
This is easy to prepare and packed full of flavour.
Ingredients
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2 tablespoons olive oil
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Large Spanish onion, sliced and chopped
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1 medium sweet potato, peeled and cut into chunks
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4 cloves of garlic, finely chopped
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4 parsnips, peeled and cut into chunks
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4 medium sized carrots, peeled and sliced
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1 good sprig of Rosemary or use dried (1 tsp)
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240g ready cooked mixed grain
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400g can chopped tomatoes
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500 ml hot vegetable stock (I used a cube)
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3 tablespoons red pesto
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Seasoning to taste
For the dumplings
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100g self raising flour
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(If using an alternative flour, like Buckwheat, etc, then you need to add ½ tsp baking powder)
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50g vegetable suet (or grated frozen butter)
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4 tablespoons chopped fresh parsley
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4-5 tablespoons cold water
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Seasoning
Method
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Preheat the oven to 200C, Gas Mark 6.
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Heat the oil in a good sized casserole dish (flame and oven proof) and added the onion and garlic for 2-3 mins.
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Add the sweet potato, parsnips and carrots and and cook for a further 3 minutes.
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Stir in the grains, tomatoes, stock, seasoning and pesto and bring to the boil and simmer for 15 mins.
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Meanwhile, stir in a large bowl the self raising flour, suet and parsley and a small amount of seasoning and 4-5 tbs cold water.
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With floured hands, roll the soft dough mixture into 8 balls and place on top of the casserole.
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Cover with a lid and transfer to the oven and bake for 20-25 mins until the dumplings are puffed and the vegetables are tender.