Root vegetable casserole with herb dumplings
Waitrose and Partners

Root vegetable casserole with herb dumplings

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

  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.

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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