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Pea & parsnip stew with bacon dumplings
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4 rashers smoked streaky bacon, chopped
2 onions, chopped
2 tsp cumin seeds
28g pack coriander, stalks and leaves separated, roughly chopped
1½ x 500ml packs Cooks’ Ingredients Vegetable Stock, plus extra if needed
800g parsnips, peeled and cut into small dice
25g vegetable suet
50g self-raising flour
250g frozen peas
1. Heat a dry large nonstick saucepan or flameproof casserole and fry the bacon gently for about 5 minutes until lightly crisped. Lift out of the pan, add the onion with a pinch of salt and fry for 3 minutes. Stir in the cumin seeds and coriander stalks for a further 1 minute. Add the stock and parsnips to the pan. Bring to a simmer and cook for 10 minutes until the parsnips are tender.
2. Combine the suet, flour and crisped bacon in a small bowl with 2 tbsp water. Season. Mix to a slightly sticky dough, adding a dash more water if necessary. Divide the dumpling mixture into 4 and roll each into a ball.
3. Stir the peas and almost all the coriander leaves into the stew. Season. Add more stock if needed. Place the dumplings on top and cover with a lid. Cook for about 15 minutes, or until the dumplings are cooked through, then serve sprinkled with extra coriander.
Cook’s tip To give the stew a slightly richer, more indulgent flavour, stir in a couple of tablespoons of crème fraîche with the peas.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in November 2019.