Autumn root stew with herby dumplings
INGREDIENTS
Serves 4
For the stew
- 4 tbsp olive oil
- 1 large onion, finely diced
- 2 garlic cloves, finely sliced
- A sprig of rosemary, leaves picked finely chopped
- 2 leeks, washed, sliced into 2cm rounds
- 100ml white wine
- 500-750ml vegetable or chicken stock
- 3 carrots, peeled, sliced into 2cm rounds
- ½ swede, peeled, sliced 2cm chunks
- 2 medium potatoes, peeled and quartered
For the dumplings
- 220g self-raising flour
- 1/2 tsp baking powder
- 110g vegetable suet
- 70g cheddar cheese, coarsely grated
- Small bunch of chives, finely chopped
- Small bunch of parsley, leaves picked and finely chopped
- ½ tsp Halen Môn Pure Sea Salt in a Finer Flake
- ½ tsp black pepper
- 70ml buttermilk
- 1 tsp Halen Môn Smoky Dijon Mustard
To serve
- Lemon wedges and more herbs to serve
This vegetable stew is very simple and the cheesy herb dumplings come together quickly. It makes for a seriously warming dinner perfect for these cooler nights. Chop the vegetables into larger chunks so that they keep their shape as they cook and by adding good quality olive oil and seasoning to the stock, the vegetables are poached with maximum flavour.
METHOD
- In a large casserole dish (that is oven proof and for which you have a lid) add 1 tbsp of the oil and the onion. Cook on a medium heat for 10 minutes until soft, add the garlic and rosemary and cook for a further 5 minutes. Add the leeks, cook for a further 5 minutes before adding the wine. Once starting to reduce add the other vegetables, the stock and the remaining oil, cover and simmer for 25 minutes.
- Heat the oven to 180c fan, gas 6.
- Meanwhile prepare the dumplings by adding the flour, baking powder, suet, 50g of the cheese, herbs, salt and pepper to a medium bowl. Mix together. In a jug or small bowl combine the buttermilk and the mustard with 60ml water. Add the wet into the dry and mix thoroughly. The dough should come together but still be sticky, shape into 8 balls with your hands. Add a little more flour / water for the dough to be manageable if it is too wet/ dry.
- Place the dumplings on top of the stew, replace the lid and cook in the oven for 30 minutes with the lid on. Remove from the oven, add the remaining cheese and cook uncovered for a further 15 minutes.
- Serve in warm bowls with lemon wedges and more herbs.
Recipe by Elly Kemp
