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Easy Wholesome Vegetable Casserole With Dumplings

Posted by Lorraine on 7th Mar 2017

Calling all non pie lovers! We know it's National Pie Week but if pies don't float your boat then give this delicious slow cooked recipe a try. Our Wholesome Vegetable Casserole With Dumplings is a simple dish, bursting with flavour and packed full of lovely fresh ingredients. The ingredients in this dish are not expensive to buy and readily available any time of the year making it a dish you can enjoy all year round. Having a young family I try to cut out using too much salt in my cooking. I use a Kallo very low salt organic vegetable stock cube for this dish and season to taste once served making it great for all the family, including my little ones. This delicious recipe is cooked using a variety of vegetables so it is a super way to reach your goal of five (or 10?!) a day too!Ingredients:
  • 1 Tbsp Olive Oil
  • 1 large onion, chopped
  • 3 garlic gloves, crushed
  • 2 leeks, sliced 1 inch rounds
  • 3 carrots, chopped
  • 2 celery sticks, chopped
  • 1 tbsp plain flour
  • 600ml vegetable stock
  • 400g haricot Beans
  • 2/3 sprigs rosemary
  • Pinch dried chilli flakes
  • 225g self raising flour
  • 115g vegetable suet
  • 2/3 tbsp flat leaf parsley, diced
Method:In a large pan heat the olive oil over a medium heat, add the onion and cook until soft.Add the garlic and chilli flakes followed by the carrots, leeks and celery. Cook for a further 5 minutes until slightly softened.Add the plain flour, stock, haricot beans and stir well. Transfer to a slow cooker.Add the rosemary and give it a stir, pop the lid on and cook on low for 7 hours.Begin to make the dumplings 45 Minutes before the end of cooking. In a large bowl mix together the self raising flour, suet and parsley and season with salt and pepper. Add 110ml cold water and begin to mix until you have a slightly sticky dough, if too dry add a little more water.Using your hands gently roll the dumpling mixture in your palms to create 12-14 small dumpling balls. Remove the rosemary and then pop the dumplings on top of the slow cooked stew and push them down so they are immersed in the liquid. Put the lid back on and cook for a further 30 minutes. The balls will swell during cooking.If you prefer your dumplings to have a little colour you could place the dumplings under a hot grill for a few minutes to brown, our internal slow cooker dish is suitable for placing under the grill. Wear oven gloves and be very careful not to burn yourself!Spoon into warm bowls and serve immediately.Author Tip;Try using different herbs and seasonings in the dumplings. Grated parmesan with finely chopped chives works nicely for a different flavour.Happy Dumpling Making Everyone!SaveSave
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