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
2 Sweet Potatoes or one large one
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.