Root vegetable casserole with herb dumplings

Name: Root vegetable casserole with herb dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 leeks, thickly sliced; 2 garlic cloves; 2 essential Waitrose Parsnips, cut into chunks; 4 essential Waitrose Carrots, cut into chunks; 2 sprig/s fresh rosemary (or 1 tsp dried); 75 g Waitrose Love Life Quick Cook Italian 5 Grains; 400 g can essential Waitrose chopped tomatoes; 400 ml vegetable stock, hot; 2 tbsp red pesto

A hearty vegetable casserole, packed with goodness and plenty of flavour.

5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

1 tbsp olive oil
2 leeks, thickly sliced
2 garlic cloves
2 essential Waitrose Parsnips, cut into chunks
4 essential Waitrose Carrots, cut into chunks
2 sprig/s 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 parsley, chopped

Method

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.
Stir in the grains, tomatoes, stock and pesto, then bring to the boil and simmer for 15 minutes.
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.