Vegetable stew with parmesan and chilli dumplings

Serves: 4

Edit

Update

Cancel

Total Time: 110

Prep Time: 20

Cook Time: 90

• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 3 stalk(s) celerys, diced
• 2  carrots, peeled and diced
• 1 bulb(s) fennel, trimmed and chopped
• 3 clove(s) garlic, chopped
• splash white wine vinegar
• 400 gram(s) can chopped tomatoes
• 600 ml (1pt) veg stock
• 420 gram(s) can cannellini beans, drained and rinsed
• few thyme stalks
• For the dumplings: 100g/3½oz
• self-raising flour
• Half teaspoon(s) baking powder
• 50 gram(s) (2oz) veg suet
• 1 pinch(es) dried chilli flakes
• 25 gram(s) (1oz) fresh Parmesan, grated

Method

1. Preheat oven to gas mark 3/170°C (150°C in a fan oven). Heat oil in large, lidded, flameproof casserole pot, then add onion, celery, carrots, fennel, sea salt and freshly ground black pepper. Cook low for 10 mins till celery and fennel turn translucent - don't allow to brown. Stir in garlic.
2. Add vinegar, raise heat and cook for 2 mins, then pour in tomatoes and stock and bring to the boil. Reduce to a simmer, add beans and thyme, put on lid and place in oven for 1 hr. If drying out, add water.
3. To make dumplings, add flour, baking powder, suet, chilli and herbs to a bowl. Season, then add 4-5tbsp cold water to make dough. With floured hands, divide into 8 large or 16 small balls. Add to pot and cook for a further 20 mins till they rise to top and are cooked through.

• 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!