Vegetable Stew with herby dumplings
Go meat free with our hearty vegetable stew and herby dumplings – perfect at the end of a long day.
1 tbsp. olive oil
350g shallots, peeled
2 leeks thickly sliced
½ swede chopped into chunks
2 parsnips, quartered
350g Chantenay carrots
175g pearl barley
225ml white wine
1L vegetable stock
1 bay leaf
3 sprigs thyme
small bunch parsley, finely chopped
For the dumplings
100g self-raising flour
50g unsalted butter
50g mature cheddar cheese, grated
2 tsp. finely chopped fresh rosemary
1 tsp. fresh thyme leaves
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, and then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, and then simmer for 45 mins until barley and vegetables are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp. water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.