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.

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Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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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

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