Vegetarian casserole recipe for 6 people, takes only 30 mins; recipe has olive oil, shallot, leek, swede, parsnip, carrot, pearl barley, white wine, vegetable stock, bay leaf, thyme, parsley, self-raising flour, unsalted butter, cheddar, rosemary and thyme leaf.
Vegetable stew with herby dumplings
Course: Vegetarian casserole
Servings
6
servings
Prep time
40 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Shallot: 350g shallot, peeled
- Leek: 2 leeks, thickly sliced
- Swede: 1/2 swede, chopped into chunks
- Parsnip: 2 parsnips, quartered
- Carrot: 350g Chantenay carrot
- Pearl Barley: 175g pearl barley
- White Wine: 225ml white wine
- Vegetable Stock: 1l vegetable stock
- Bay Leaf: 1 bay leaf
- Thyme: 3 sprigs thyme
- Parsley: small bunch parsley, finely chopped
- Self Raising Flour: 100g self-raising flour
- Unsalted Butter: 50g unsalted butter
- Cheddar: 50g mature cheddar cheese, grated
- Rosemary: 2 tsp finely chopped fresh rosemary
- Thyme Leaf: 1 tsp fresh thyme leaves
Directions
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
