Recipe home
Root Vegetable Stew
Ingredients
1tbsp olive oil
1 medium onion, finely sliced
300g (11oz) each parsnips, carrots and swede, peeled and cut into bite-sized chunks
1 large potato, peeled and cut into chunks
1 garlic clove, crushed
1tsp smoked paprika
1tbsp tomato purée
1tbsp plain flour
About 600ml (1 pint) hot vegetable stock
1 bay leaf
For the dumplings
100g (3½oz) plain flour
1½tsp baking powder
25g (1oz) vegetarian suet
½tbsp each chopped dill and curly parsley
2tsp creamed horseradish
Smoked paprika adds a savoury depth to this dish.
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Method
1 Preheat the oven to 180ºC (160ºC fan) mark 4. Heat the oil in a hob-proof casserole and fry the onion for 10min until softened. Add vegetables and fry for 5min. Add garlic and cook for 1min.
2 Stir in the paprika, tomato purée and 1tbsp flour. Cook for 1min, then pour in stock - the vegetables should be just covered. Add the bay
leaf. Cover the casserole and cook in the oven for 20min.
3 Sift the remaining flour, baking powder and ¼tsp salt into a large bowl. Stir in the suet, herbs, horseradish and about 75ml (3fl oz) iced water
to make a soft dough. Shape into eight balls and place on top of the stew. Cover and return to the oven for 15min. Remove lid and cook for 5min.
Comments
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