lydia150970
Gold Member
Root Vegetable Casserole with Cheesy Dumplings
Serves 4
6 points per serving
300g smallish parsnips, quartered lengthways
Frylight
salt and pepper
8 shallots, halved
2 cloves garlic, sliced
350g carrots, peeled and sliced 3mm thick
350g BNS, cut into 2cm cubes
175g button mushrooms
350ml strongish veggie stock
200ml or more cider
1 bay leaf
1.5 tsp cornflour
Dumplings:
125g self-raising flour (I use wholemeal)
60g cheddar, grated (low fat)
3tbsp chopped parsley
60g poly. marg, grated (make sure it's REALLY cold first)
salt and pepper
Get the oven as hot as it'll go, toss parsnips in Frylight season and roast for about 25 minutes, until golden brown. Set them aside if they're ready before the stew.
Heat the rest of the oil in a large (really, it has to be large or you'll end up with dumplings stuck to the lid!) saucepan. Fry shallots and garlic for a few minutes until they're getting all golden and sweet. Add carrots and BNS and sauté for 4 mins. Add mushrooms and sauté for another minute.
To make the dumplings, lightly mix the ingredients together. Add about a tbsp water to form a soft dough. Form into 16 walnut-sized balls and set aside.
Add the veg stock to the vegetables, along with 175ml cider, the bay leaf then simmer for 5 minutes, stirring now and then. Dissolve the cornflour in the remaining cider, add to the stew and boil to thicken.
Once it has thickened, add the roasted parnsips, put the dumplings in gently so they're three quarters deep. Cover and simmer slowly for 15-20m, until the dumplings are risen, and the stew is rich and luscious.
Serves 4
6 points per serving
300g smallish parsnips, quartered lengthways
Frylight
salt and pepper
8 shallots, halved
2 cloves garlic, sliced
350g carrots, peeled and sliced 3mm thick
350g BNS, cut into 2cm cubes
175g button mushrooms
350ml strongish veggie stock
200ml or more cider
1 bay leaf
1.5 tsp cornflour
Dumplings:
125g self-raising flour (I use wholemeal)
60g cheddar, grated (low fat)
3tbsp chopped parsley
60g poly. marg, grated (make sure it's REALLY cold first)
salt and pepper
Get the oven as hot as it'll go, toss parsnips in Frylight season and roast for about 25 minutes, until golden brown. Set them aside if they're ready before the stew.
Heat the rest of the oil in a large (really, it has to be large or you'll end up with dumplings stuck to the lid!) saucepan. Fry shallots and garlic for a few minutes until they're getting all golden and sweet. Add carrots and BNS and sauté for 4 mins. Add mushrooms and sauté for another minute.
To make the dumplings, lightly mix the ingredients together. Add about a tbsp water to form a soft dough. Form into 16 walnut-sized balls and set aside.
Add the veg stock to the vegetables, along with 175ml cider, the bay leaf then simmer for 5 minutes, stirring now and then. Dissolve the cornflour in the remaining cider, add to the stew and boil to thicken.
Once it has thickened, add the roasted parnsips, put the dumplings in gently so they're three quarters deep. Cover and simmer slowly for 15-20m, until the dumplings are risen, and the stew is rich and luscious.
