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Vegetable Medley with Cheese and Chive Dumplings
Even though there is a long list of ingredients - this is really easy.
Everything goes into the pot, which is then put in the oven and
left to cook - all you have to do is add the dumplings about 30
minutes before you want to eat. Vary the vegetables according to
what's available. It's best to heat the stock before adding it to the
vegetables - for ease, dissolve stock cubes or vegetable bouillon
powder with boiling water from the kettle. Though the tahini
(or sesame paste) is optional, it does help to thicken and add a
richness to the sauce.
You will need:
1 large onion
2 large celery stalks
3 medium carrots
2 medium parsnips
2 medium potatoes
1 small swede
1 medium fennel bulb
4 sun-dried tomatoes
1 garlic clove
400g can red kidney beans
600ml/1 pint vegetable stock, preferably hot
1 tbsp tomato puree
1 tbsp tahinl (sesame paste)
1 generous tsp fennel seeds
1 generous tbsp wholegraln mustard
For the Dumplings:
175g/6 oz self-raising flour
Freshly milled salt and black pepper
40g/ 1/2 oz butter
50g/ 1 3/4 oz Parmesan cheese
2 tbsp chopped chives or spring onion tops (green parts
1 medium egg
2-3 tbsp milk
1. Preheat the oven to 180"C, Fan 165"C, Gas 4.
2. Roughly chop the onion. Thickly slice the celery, carrots
and parsnips. Cut lhe potatoes and swede into small
cubes and thinly slice the fennel. Cut the tomatoes into
small pieces and finely chop the garlic. Tip everything into
a large ovenproof casserole and stir in the red beans
(including their liquid).
3. Whisk or stir together the hot stock, tomato puree, tahini
and fennel seeds. Pour the mixture over the vegetables
and stir well.
4. Cover, put into the hot oven and cook for 2-2 1/4 hours until
the vegetables are just tender.
5. About 10 minutes before the end of cooking, make the
dumplings. Sift the flour into a mixing bowl and season
lightly with salt and pepper. Cut the butter into small
pieces and add to the flour. With your fingertips, rub the
butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the Parmesan cheese and chives or spring
onion tops. Break the egg into the mixture and add the
milk. Using a flat-end knife and a cutting action, mix the
egg and milk into the flour until you are able to gather the
mixture into a ball of soft dough. Divide it into 12 small
pieces or balls.
6. Stir the mustard gently into the vegetables. Arrange the
dumplings on top, cover and cook for 20 minutes or until
the dumplings have risen.
7. Remove the lid and increase the heat to 200"C, Fan 185"C,
Gas 6. Return the casserole to the oven and cook for a
further 10 minutes or until the dumplings are crisp and
golden brown on top and the vegetables are soft.