In a concerted effort to fill the kids with vegetables, I’m taking inspiration from the season and it’s offerings and making stew and dumplings. Although the weather’s given us a slight break with this untypical warm spell, we’re still gearing up for autumn with our warming recipes.
- 1 x onion, finely chopped
- 1 x leek, sliced
- 2 x carrots
- 2 x parsnips
- 2 x potatoes
- Half a butternut squash
- Half a swede
- A couple of large handfuls of spinach
- 3 x sprigs of thyme
- 2 x garlic cloves, crushed
- 1 x litre veg stock
- 1 x 400g tin kidney beans, drained
- 1 x 400g tin cannellini beans, drained
For the dumplings:
- 200g self-raising flour
- 100g butter
- 100g mature cheddar, grated
- 1 x sprig rosemary
- 2 x sprigs thyme
Peel and chop the veg into bite-sized chunks.
Fry the onion and leek in olive oil, then start adding the rest of the chopped root veg and the garlic.
Pour in the stock, throw in the thyme sprigs and bring to the boil. Simmer for 20-25 minutes.
Meanwhile, make the dumpling mixture by rubbing the flour and butter into fine breadcrumbs (or combine in a food processor). Add the grated cheese and chopped herbs and stir in 2 tbsp water to create a dough.
Add the beans and spinach to the cooked veg. Divide the dumpling mixture into 12 and roll into balls. Arrange them around the top of the cooking pot and bake at 180C for 30-35 minutes or until the dumplings are golden and the stew is piping hot.
This was a perfect mid-week family meal: I was able to prepare the stew earlier in the day then just top it with the dumplings and bake it in the oven when the kids got home from school. AND they liked it and ate it all – shame The Man was away and missed it.