Veg and Dumpling stew
Easy, rich and warming veg stew topped with dumplings. Adjust the veg based on the season. Adapted from A Veg Taste From A to Z. Serves 4
Ingredients
- Olive oil
- Salt & pepper
- 450 g potatoes
- 400 g squash peeled and cubed
- 1 onion cubed
- 2 cloves garlic minced
- 2 bay leaves
- 80 ml red wine
- 2 tbsp tomato puree
- 1 litre veg stock
- A big handful cavolo nero or other greens chopped
- 1 tin cannellini beans
For the dumplings
- 150 g plain flour
- 1 tsp baking powder
- 1 tsp sage
- 1 tsp smoked paprika
- 75 g veg suet
- 100 ml cold water approx.
Instructions
- Over medium heat, saute the veg (except the greens) in olive oil, with bay leaves and salt & pepper. When it starts to caramelize, add the wine. After 2-3 min, add the tomato puree and stock. Simmer ~20 minutes.
- Meanwhile, mix the flour, baking powder, sage, paprika and 1 tsp salt. Add the veg suet to get a crumbly texture, then cold water just until the dough comes together. Form 12 dumplings and set aside.
- Stir into the stew the greens and beans (with juice). Bring to boil, arrange dumplings on top (add more stock if needed) and simmer ~20 minutes until dumplings puff up and all veg is tender. Enjoy!
