top of page


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.





2 tbs 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 tbs 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 tbs chopped fresh parsley

4-5 tbs cold water






  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.


bottom of page