As the weather cools, how about this warming vegetable stew for the family?
2 leeks, trimmed and finely chopped
1 onion, peeled and finely chopped
1 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)
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.
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.
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.
Preparation time: 14 minutes
Cooking time: 1 hour 5 minutes