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The Cookery Book

VEGAN

Root Vegetable Casserole with Parsley Dumplings

Root Vegetable Casserole with Parsley Dumplings.webp

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

 

  • 2 tablespoons olive oil

  • Large Spanish onion, sliced and chopped

  • 1 medium sweet potato, peeled and cut into chunks

  • 4 cloves of garlic, finely chopped

  • 4 parsnips, peeled and cut into chunks

  • 4 medium sized carrots, peeled and sliced

  • 1 good sprig of Rosemary or use dried (1 tsp)

  • 240g ready cooked mixed grain

  • 400g can chopped tomatoes

  • 500 ml hot vegetable stock (I used a cube)

  • 3 tablespoons red pesto

  • Seasoning to taste


 

For the dumplings

 

  • 100g self raising flour

  • (If using an alternative flour, like Buckwheat, etc, then you need to add ½ tsp baking powder)

  • 50g vegetable suet (or grated frozen butter)

  • 4 tablespoons chopped fresh parsley

  • 4-5 tablespoons cold water

  • Seasoning


 

 

Method

  1.  Preheat the oven to 200C, Gas Mark 6.
     

  2. Heat the oil in a good sized casserole dish (flame and oven proof) and added the onion and garlic for 2-3 mins.
     

  3. Add the sweet potato, parsnips and carrots and and cook for a further 3 minutes.
     

  4. Stir in the grains, tomatoes, stock, seasoning and pesto and bring to the boil and simmer for 15 mins.
     

  5. 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.
     

  6. With floured hands, roll the soft dough mixture into 8 balls and place on top of the casserole.
     

  7. 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.

     

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