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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,853kJ/ 443kcals
Fat
18g
Saturated Fat
5.7g
Carbohydrates
54g
Sugars
16.5g
Fibre
11.9g
Protein
8.8g
Salt
1.2g
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