TRADITIONAL VEGETABLE STEW

Traditional Vegetable Stew image

Provided by lennigeorge

Time 1h30m

Yield Serves 4

Number Of Ingredients 15

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1 kilo potatoes
1 small - medium celeriac
1 small - medium turnip
2 large carrots
1 medium onion
1 large courgette
3 large bay leaves
500 ml tomato passata
500 ml water
glug of olive oil
100 gms vegetarian shredded suet
200 grms plain flour
good pinch of salt
5 tablespoons of red wine
50 grams of cheese (any hard cheese if fine I use emmental)

Steps:

Peel all the vegetables and chop in large rough chunks
Put the olive oil and all chopped vegetables and the bay leaves into a large casserole pan keep the lid on
Allow the vegetables to sweat for 15 minutes, then add the passata and the water
Bring to boil and them simmer for one hour with the lid on
Mix the flour and suet, salt and cheese add the wine - enought to make the dough pliable.
The mix should be enough to make 8 dumplings drop onto the stew, cook on a moderate heat for a further 25 minutes
To finish take off the lid and put the casserole pan under a grill for a few minutes just to lightly toast the top of the dumplings