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.
Ingredients2 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 dumplings100g 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
Seasoning
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.