Root vegetable & mushroom stew with cheese dumplings

I came across this recipe from a supermarket magazine. It looked great and I always wanted to try and make dumplings. I adapted the recipe and changed the vegetables to what I would normally keep or vegetables I use for roasting during autumn/winter. If you do not want everything to be the same colour then just remove the beetroot. You can also add a can of beans (of your choice) or a lentil & grain mix, this makes it more wholesome.

I am glad I tried the recipe as it has been a hit with everyone who has tried it. This recipe is a very good warm and comforting food, especially when the weather starts to get colder. Serve it with some bread rolls or garlic bread. I hope that you enjoy this recipe as much as I do. Give it a go, it is the correct season for it 🙂

Root vegetable & mushroom stew with cheese dumplings

If you do not have a casserole dish then you can use a baking tray, cover with foil when required.  If you do not wish to use stock cubes then you can season when you add the water.  However if you are using a stock cube then you will not need to add any salt.

Serves 4     Prep:30mins      Cooking time: 1hr 15mins


2 tbsp Olive Oil
1 large Onion (or 2 or 3 small ones) cut into wedges
3 Carrots
3 Parsnips
2 Sweet Potatoes or one large one
2 Potatoes
1 Medium Beetroot
1 Medium Butternut squash
6 cloves of Garlic peel & dice
200g Button Mushrooms
1 Vegetable stock cube make 400ml (3/4 pint)
1 tbsp flour

* Peel & cut the above vegetables into big cubes *

For the dumplings

175g (6oz) Plain flour
85g (3 oz) Cheddar cheese, grated
1 tsp salt
1 rounded tsp baking powder
1 tbsp olive oil
1 tbsp mixed herbs
100ml (4 fl oz) milk


1) Heat the oven to 200’C or 400’F / Gas 6.  Place all vegetables (except the mushrooms) & garlic on a  baking tray, drizzle with 1 tbsp of oil.  Roast for about 30 mins, until soft & golden.  Pour the stock and cover, reduce the temperature to 180’C/350’F/Gas 4 & bake for 30mins.

2) Fry the mushrooms on a high heat in the rest of the oil.  Sprinkle the flour over the mushrooms and 1 tbsp of fresh ground black pepper & gradually pour 100ml of the cooking liquor from the vegetables, stir until thickened, add to the vegetables & return to the oven.

3) To make the dumplings, whizz all the ingredients in a food processor (I do it by hand) until combined.  Using floured hands, shape into 8 balls.  Add to the dumplings to the vegetables and continue cooking in the oven for a further 15mins or until the dumplings turn golden brown.

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