Cold winter nights call for comfort food and they don't get more comforting than this root vegetable stew topped with herby dumplings.
We've used a mixture of carrots, swede and parsnips here, but feel free to use whatever root veggies you have to hand. Smoked paprika may sound like an unusual addition to an otherwise classic flavour combination, but trust us, it adds real complexity to the dish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
318
Ingredients
1Tbsp.
olive oil
1
medium onion, finely sliced
300g
each parsnips, carrots and swede, peeled and cut into bite-sized chunks
1
large potato, peeled and cut into chunks
1
garlic clove, crushed
1tsp.
smoked paprika
1Tbsp.
tomato purée
1Tbsp.
plain flour
600ml
hot vegetable stock
1
bay leaf for the dumplings
100g
plain flour
11/2tsp.
baking powder
25g
vegetarian suet
1/2Tbsp.
each chopped dill and curly parsley
2tsp.
creamed horseradish
Directions
Step 1
Preheat the oven to 180ºC (160ºC fan) mark 4. Heat the oil in a hob-proof casserole and fry the onion for 10min until softened. Add vegetables and fry for 5min. Add garlic and cook for 1min.
Step 2
Stir in the paprika, tomato purée and 1tbsp flour. Cook for 1min, then pour in stock - the vegetables should be just covered. Add the bay leaf. Cover the casserole and cook in the oven for 20min.
Step 3
Sift the remaining flour, baking powder and ¼tsp salt into a large bowl. Stir in the suet, herbs, horseradish and about 75ml iced water to make a soft dough. Shape into eight balls and place on top of the stew. Cover and return to the oven for 15min. Remove lid and cook for 5min. Serve.
Per Serving:
Calories: 318
Total carbs: 49 g
Sugars: 13 g
Total fat: 11 g
Saturated fat: 4 g
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