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Root vegetable casserole with herb dumplings
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1 tbsp olive oil
2 leeks, thickly sliced
2 cloves garlic, finely sliced
2 essential Waitrose Parsnips, cut into chunks
4 essential Waitrose Carrots, cut into chunks
2 sprigs fresh rosemary (or 1 tsp dried)
75g Waitrose Love Life Quick Cook Italian 5 Grains
400g can essential Waitrose Chopped Tomatoes
400ml vegetable stock, hot
2 tbsp red pesto
For the dumplings:
100g self-raising flour, plus extra for rolling
50g vegetable suet
2 tbsp chopped fresh parsley
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large flameproof, ovenproof casserole dish. Cook the leeks and garlic for 2 minutes then add the parsnips, carrots and rosemary and cook for a further 3 minutes.
2. Stir in the grains, tomatoes, stock and pesto, then bring to the boil and simmer for 15 minutes.
3. Meanwhile, stir together the flour, suet, parsley, a pinch of salt and 4–5 tbsp cold water to form a soft dough. With floured hands, roll into 8 balls and place on top of the casserole. Cover then transfer to the oven and bake for 20–25 minutes until the dumplings are puffed and the vegetables are tender.
Cook’s tipInstead of suet, you can use frozen butter, coarsely grated.
Typical values per serving:
1650µg vitamin A
This recipe was first published in November 2017.