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