Vegetable Stew With Dumplings

Vegetable Stew With Dumplings

Vegetable Stew With Dumplings

Method. Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6.
This warming stew is the perfect vegetarian dish to enjoy over the winter. Topped with hearty dumplings, it's brilliant for warding off the winter chill.
In a Dutch oven or kettle, cook sliced carrots, onions, and celery, covered, in oil about 5 minutes or until tender, stirring occasionally. Stir in the 3 cups water, the potatoes, tomatoes, vegetable bouillon cubes, garlic, and pepper.
INGREDIENTS. 25g butter. 1 onion, chopped. 1 leek, thickly sliced and washed. 3 carrots, roughly chopped. 2 celery sticks, roughly chopped. 3 tbsp plain flour. 600ml vegetable stock or water, hot. 410g can mixed pulses, drained and rinsed.
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times – Dining – Food.
For all the veggie mums pulling their hair out at the thought of 'what to cook for dinner?' Vegetable stew & dumplings Save. Prep: 25 minutes; Cook: 30 minutes .
Bisquick Heart Smart® recipe! No need for bread. This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.

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