SLOW COOKING
Traditional veggie stew with cheesy dumplings
Spring veg stew with cheddar dumplings
SERVES 6 PREP 20 mins COOK 6 hrs EASY V G 2 tbsp olive oil
200g baby carrots, scrubbed, trimmed and halved if large 3 leeks, cut into thick slices 3 garlic cloves, crushed
3 tbsp plain flour
400ml vegetable stock 2 courgettes, cut into large chunks
2 x 400g cans butter or cannellini beans, drained 1 bay leaf
4 thyme, rosemary or tarragon sprigs
200ml crème fraîche
1 tbsp wholegrain mustard 200g broad beans or peas 200g spinach
½ small bunch of parsley, finely chopped, plus extra to serve
For the dumplings
100g self-raising flour 50g vegetarian suet or cold butter, grated 100g mature cheddar ½ small bunch of parsley, finely chopped
1 Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker. 2 Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins. Add the garlic and stir in the flour. Slowly pour in the stock, stirring, until there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
3 To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, 1/2 tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls. Add the crème fraîche, mustard, broad beans and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
GOOD TO KNOW calcium • folate • fibre • vit c • iron • 3 of 5-a-day
PER SERVING 554 kcals • fat 33g • saturates 17g • carbs 40g • sugars 6g • fibre 13g • protein 18g • salt 0.9g