Spring is almost here but there is still a distinct chill in the air. And with snow forecast this week, what better for supper than a delicious home cooked stew recipe with tasty West Country cheesy dumplings?
West Country Root Vegetable Stew with Double Gloucester Dumplings
A rich and satisfying stew with flavoursome cheesy dumplings – not just for vegetarians!
Serves: 4
Preparation time: 25 minutes
Cooking time: 45 minutes
Ingredients:
3 medium parsnips cut into 4
3 medium carrots cut into 4
1 whole celeriac chopped
3 sticks celery chopped
2 medium onions chopped
5 cloves garlic chopped
3 tablespoons olive oil
1 glass red wine
2 tablespoons soy sauce
2 tablespoons tomato purée
1 pint vegetable stock
3 bay leaves
Small bunch rosemary chopped
1 small bunch thyme chopped
2 tablespoons corn flour mixed with a little water
Salt and pepper
125g self-raising flour
60g Green’s of Glastonbury Double Gloucester, grated
60g vegetable suet
1 small bunch chopped parsley
Small amount of water to bind
Salt and pepper
Directions:
Fry onions, garlic, celery, carrots parsnips and celeriac in olive oil until the vegetables start to caramelise, about 10 minutes (use a sauce pan with a tight fitting lid)
Add wine and reduce by half
Add tomato purée, stock, soy, and bay leaves, cook for a further 5 minutes over a low heat
Mix flour, cheese, suet, herbs and salt and pepper to taste
Bind all with a little water until the mixture starts to come together, divide mixture into 8 ball shaped pieces
Thicken your stew with corn flour, add herbs and season to taste
Place dumplings into the stew, place on lid and cook for a further 20 minutes, until the dumplings are cooked
Serve with new potatoes and green vegetables
West Country Root Vegetable Stew with Double Gloucester Dumplings
A rich and satisfying stew with flavoursome cheesy dumplings – not just for vegetarians!
Serves: 4
Preparation time: 25 minutes
Cooking time: 45 minutes
Ingredients:
3 medium parsnips cut into 4
3 medium carrots cut into 4
1 whole celeriac chopped
3 sticks celery chopped
2 medium onions chopped
5 cloves garlic chopped
3 tablespoons olive oil
1 glass red wine
2 tablespoons soy sauce
2 tablespoons tomato purée
1 pint vegetable stock
3 bay leaves
Small bunch rosemary chopped
1 small bunch thyme chopped
2 tablespoons corn flour mixed with a little water
Salt and pepper
125g self-raising flour
60g Green’s of Glastonbury Double Gloucester, grated
60g vegetable suet
1 small bunch chopped parsley
Small amount of water to bind
Salt and pepper
Directions:
Fry onions, garlic, celery, carrots parsnips and celeriac in olive oil until the vegetables start to caramelise, about 10 minutes (use a sauce pan with a tight fitting lid)
Add wine and reduce by half
Add tomato purée, stock, soy, and bay leaves, cook for a further 5 minutes over a low heat
Mix flour, cheese, suet, herbs and salt and pepper to taste
Bind all with a little water until the mixture starts to come together, divide mixture into 8 ball shaped pieces
Thicken your stew with corn flour, add herbs and season to taste
Place dumplings into the stew, place on lid and cook for a further 20 minutes, until the dumplings are cooked
Serve with new potatoes and green vegetables
