Crafts and Life

Ingredients

• 2 leeks, trimmed and finely chopped
• 1 onion, peeled and finely chopped
• 2 tbsp olive oil
• 3 cloves garlic, peeled and crushed
• 4 carrots, peeled
• 4 parsnips, peeled
• Half swede, peeled
• 2 large potatoes, peeled
• Large sprig rosemary or other herbs
• 1 litre stock made with 1 vegetable stock cube
• For the Dumplings
• 75g unsalted butter
• 150g self raising flour
• 2 handfuls finely chopped herbs e.g. parsley, coriander, rosemary etc.
• 25g vegetarian Cheddar cheese, grated (optional)

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Put the leeks and onion in a heavy-based casserole dish with oil and fry gently for 10 minutes. Add the garlic and cook for 2 minutes.
2. Cut the carrots, parsnips, swede and potatoes into even sized chunks and add to the pan with the rosemary and stock. Cover and simmer for 30 minutes or until the vegetables are almost cooked.
3. To make the dumplings, rub the butter into the flour until the mixture resembles bread crumbs. Add the herbs, cheese and 2 tbsp water. Shape the dough into 8 and add to the stew, and cook in the oven for 20 minutes.

Serves 4 – taken from centralengland.coop