VEGETABLE STEW WITH HERBY DUMPLINGS

Vegetable stew with herby dumplings image

The pearl barley makes this stew really hearty - perfect for a cold winter evening

Provided by Good Food team

Time 2h10m

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
350g shallot, peeled
2 leeks, thickly sliced
½ swede, chopped into chunks
2 parsnips, quartered
350g Chantenay carrot
175g pearl barley
225ml white wine
1l vegetable stock
1 bay leaf
3 sprigs thyme
small bunch parsley, finely chopped
100g self-raising flour
50g unsalted butter
50g mature cheddar cheese, grated
2 tsp finely chopped fresh rosemary
1 tsp fresh thyme leaves

Steps:

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.

Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium