Root Vegetable Stew

Serves: 4

Edit

Update

Cancel

Total Time: 80

Prep Time: 20

Cook Time: 60

• 1 tablespoon(s) olive oil
• 1 medium onion, finely sliced
• 300 gram(s) each parsnips, carrots and swede, peeled and cut into bite-sized chunks
• 1 large potato, peeled and cut into chunks
• 1 clove(s) garlic, crushed
• 1 teaspoon(s) smoked paprika
• 1 tablespoon(s) tomato purée
• 1 tablespoon(s) plain flour
• About 600ml hot vegetable stock
• 1  bay leaf
• For the dumplings
• 100 gram(s) (3½oz) plain flour
• 1.5 teaspoon(s) baking powder
• 25 gram(s) vegetarian suet
• Half tablespoon(s) each chopped dill and curly parsley
• 2 teaspoon(s) creamed horseradish

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
4. 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.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!