SHARE MY RECIPES
Root Vegetable Casserole with Parsley Dumplings
ROOT VEGETABLE CASSEROLE WITH PARSLEY DUMPLINGS
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
AND THIS IS WHAT YOU DO…
Preheat the oven to 200C, Gas Mark 6.
Heat the oil in a good sized casserole dish (flame and oven proof) and added the onion and garlic for 2-3 mins.
Add the sweet potato, parsnips and carrots and and cook for a further 3 minutes.
Stir in the grains, tomatoes, stock, seasoning and pesto and bring to the boil and simmer for 15 mins.
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.
With floured hands, roll the soft dough mixture into 8 balls and place on top of the casserole.
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.