Spring veggie casserole with little herb dumplings

Name: Spring veggie casserole with little herb dumplings
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 100 grams self-raising flour; 50 grams butter at room temperature, cut in pieces; 50 grams mature cheddar, finely grated; 3 Tbsps finely chopped parsley; 3 Tbsps light olive oil; 8 shallots, peeled and cut in half lengthways; 250 grams new potatoes, cut int half; 3 peeled garlic cloves, cut in half lengthways; 200 grams baby carrots, scraped but left whole; 2 fennel bulbs (about 500g total weight), each cut into 8 wedges; 600 milliliters boiling vegetable stock (Marigold Swiss bouillion is good); 300 grams fruity white wine, such as sauvignon blanc or pinot grigio; 1 pinch pinch of muscovado sugar, light or dark; 1 teaspoons light soy sauce; 200 grams green beans, trimmed and cut in half; 250 grams chestnut mushrooms, halved if large; 200 grams baby courgettes, each cut into 4 chunks, or 2 courgettes cut in sticks; 2 teaspoons cornflour; 1 fresh red chilli, seeded and finely chopped; 1 Tbsp each snipped chives and chopped parsley

The recipe Spring veggie casserole with little herb dumplings can be made in approximately 2 hours. One portion of this dish contains about 10g of protein, 17g of fat, and a total of 388 calories. This lacto ovo vegetarian recipe serves 6. It will be a hit at your Spring event. It works well as a rather pricey side dish. Head to the store and pick up cornflour, butter, new potatoes, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Very Veggie Spring Green Breakfast Casserole, Veggie Steamed Dumplings, and Tomato Soup With Herb Dumplings.

Instructions

To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Parsley

Butter

Cheese

All Purpose Flour

Dry Seasoning Rub

Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit.

Ingredients you will need

Potato

Shallot

Cooking Oil

Equipment you will use

Wooden Spoon

Frying Pan

Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours.

Ingredients you will need

Carrot

Fennel

Garlic

Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step

Ingredients you will need

Soy Sauce

Stock

Sugar

Wine

Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato.

Ingredients you will need

Cherry Tomato

Dough

Water

Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.

Ingredients you will need

Green Beans