Ingredients
For the casserole:
1
onion, sliced
2
cloves garlic, crushed
1 carrot, scrubbed
and chopped
1
medium parsnip, scrubbed and cubed
1 small swede,
peeled and cubed
1 small turnip,
peeled and cubed
4oz / 100g Jerusalem
artichoke, well scrubbed and quartered (optional)
4oz / 100g chestnut
mushrooms, halved
1 tsp dried
thyme
1 tbsp fresh
parsley, chopped
1½ / 900ml
pints vegetable stock
1tsp Marmite
or other yeast extract
salt and freshly
ground black pepper
For
the dumplings:
4oz
/ 175g self-raising wholewheat flour
2oz / 50g vegetable
suet
½tsp salt
½tsp dried
sage or 1 tsp fresh sage
1tsp dried mustard
2tbsp milk
Method
1 Sauté over
a medium heat the onion, garlic, carrots, parsnip, swede, turnip and
artichoke (if using) with the herbs for 10 minutes, stirring at intervals
to prevent the vegetables sticking.
2 Add
the mushrooms and cook for another 5 minutes.
3 Add
the vegetable stock, Marmite and seasoning and simmer gently for 30
minutes or until the vegetables are cooked.
4 Make
the dumplings by mixing the flour, mustard powder, salt, herbs and
vegetable suet in a bowl. Add the milk and mix to make a soft dough. Form
into small dumplings and drop them into the casserole.
5 Simmer
for another 15 minutes or until the dumplings are puffed up.
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