Golden vegetable casserole with sage dumplings

1 servings

Ingredients

Quantity Ingredient
1 Onion; sliced
2 Cloves garlic; crushed
1 Carrot; scrubbed and
; chopped
1 medium Parsnip; scrubbed and cubed
1 small Swede; peeled and cubed
1 small Turnip; peeled and cubed
4 ounces Jerusalem artichoke; well scrubbed and
; quartered
; (optional)
4 ounces Chestnut mushrooms; halve
1 teaspoon Dried thyme
1 tablespoon Fresh parsley; chopped
1½ pint Vegetable stock
1 teaspoon Marmite or other yeast extract
Salt and freshly ground black pepper
4 ounces Self-raising wholewheat flour
2 ounces Vegetable suet
½ teaspoon Salt
½ teaspoon Dried sage or 1 tsp fresh sage
1 teaspoon Dried mustard
2 tablespoons Milk

Directions

FOR THE CASSEROLE

FOR THE DUMPLINGS

1. Saut‚ over a medium heat the onion, garlic, carrots, parsnip, swede, turnip and artichoke (if using) with the herbs for 10 minutes, stirring at intervals to prevent the vegetables sticking.

2. Add the mushrooms and cook for another 5 minutes.

3. Add the vegetable stock, Marmite and seasoning and simmer gently for 30 minutes or until the vegetables are cooked.

4. Make the dumplings by mixing the flour, mustard powder, salt, herbs and vegetable suet in a bowl. Add the milk and mix to make a soft dough. Form into small dumplings and drop them into the casserole.

5. Simmer for another 15 minutes or until the dumplings are puffed up.

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