What better winter warmer is there than a comforting stew. Such a yummy meal on a cold winter’s night. This recipe is delicious and comforting. This is such an easy recipe to make from scratch and very versatile. You could swap any of the vegetables for some of your favorites.
I find the combination of root vegetables combine pleasantly together and with the added addition of dumplings, it makes for a superb rainbow of flavors for the palette.
If you enjoy this you should try the recipe for Green Vegetable Soup. Full of nutrients and low in calories which makes it perfect for lunch or even as a snack. It’s just that good!
Vegetable Stew with Dumplings
- 2 Carrots
- 175 g White Potatoes
- 1 Celeriac
- 1 Large Leek
- 3 Medium Parsnips
- 6 Small Turnips
- 2 Vegetable stock cubes
- 2 Tbsp Plant-based Margarine
- 1 Tin of Chopped Tomatoes
- 1/2 Tsp Marmite or Vegemite
- 2 Tbsp Thyme
- 2 Tbsp Parsley
- Salt & Pepper
For the dumplings
- 130 g Flour
- 1 Small tsp Bicarbonate of soda or Baking Powder
- Salt & Pepper
- 2 Tsp Parsley
- 2 Tsp Thyme
- 1 Tsp Rosemary
Prep and chop all your ingredients into good-sized chunks.
Fry them off in the Margarine, on a medium heat for 10 mins.
Add your Tinned Tomatoes, Marmite, Herbs and Stock cubes. Give it a good stir. Then add boiling water to cover your veg. (I added a little more than this as I used the leftovers for soup the following days).
Put a lid on your pan. Simmer on a low to medium heat for at least an hour. Preferably two.
When your stew is nearly done turn the oven to 200°C main or 180°C fan.
Make your dumplings by combining all the ingredients and adding a little water at a time to form a dough. Split this and mould into 6-8 balls.
Pop these in your stew and cook in the oven for 20 mins without the lid.
Serve immediately. Leftovers will be fine for a couple of days.
Please be advised, calories are estimates and your ingredients may vary from mine.
For more recipes like this visit www.wallyjay.com