Recipe: Root veg casserole with cheddar dumplings
Spring might be on its way, but there’s still a chill in the air. Keep it cosy with an easy, warming root vegetable casserole. The dumplings are suet-free and so fluffy!
This casserole is a great way to use up veggies you might already have at home. But if you do need any additional supplies, you can find a selection of organic seasonal vegetables, cheeses and biodynamic eggs in the Gullivers Farm Shop.
To make this casserole into a vegan dish, remove the egg wash completely then swap the butter and cheese for plant-based alternatives.
Good to know
Serves 6 people
Ingredients
>casserole
Olive oil
2 red onions chopped into small chunks
1 head of garlic (all the cloves peeled, but each one should be whole)
1.2kg of root vegetables (we used a combination of carrots, parsnips and swede)
½ a bottle of red wine
600ml vegetable stock
1 tsp harissa
1 x tin of white beans (cannellini beans work well)
1 tsp yeast extract (Marmite or similar is fine)
1 tsp tomato puree
Seasonal greens (to serve)
>dumplings
150g cold butter or vegan alternative
75g cheddar cheese (grated or chopped into small chunks)
300g self-raising flour
A sprinkle of thyme (or a small handful of fresh, wild garlic)
1 egg yolk for brushing (optional)
Method
Step 1
Put the oven on 180c / fan 160c / gas mark 4. Heat a large pan on the hob on a medium heat and add a big glug of olive oil. Add in the red onions and garlic and cook until the onions begin to soften.
Step 2
Gather your selection of root vegetables. Wash, peel and chop them into evenly sized chunks of around 3cm. Then add them to the pan with the onions and garlic. Give them a little stir.
Step 3
Transfer this to a casserole dish. Pour in the red wine, vegetable stock and harissa. Add a sprinkle of salt, pop the lid on and put it in the oven for about 1 hour 30 minutes.
Step 4
Now it’s time to make the dumplings. Put your butter and cheese in a bowl, add your flour, thyme (or fresh wild garlic) and season with salt and pepper. Rub the mixture together with your hands. Add 3 tablespoons of cold water to help bring it together. If it needs it, add 1-2 more tablespoons of cold water. Roll the dumplings into palm-sized balls.
Step 5
Remove the casserole dish from the oven. The liquid should have reduced and thickened a little by this point.
Add your white beans, your yeast extract and tomato puree and your set of dumplings. Brush the tops of them with egg yolk. Put the dish back into the oven without the lid for about 25 minutes. The dumplings should be golden at this stage. Serve with your favourite fresh green vegetables.