Food - - Winter Warmers -


1 red onion, cut into wedges 6 cour­gettes, thickly sliced 1 ku­mara, coarsely chopped 2 car­rots, coarsely chopped 1 corn cob, trimmed, cut into 6 rounds 1 red cap­sicum, de­seeded, coarsely chopped 2 flat mush­rooms, cut into wedges 3 cloves gar­lic, crushed 30g sa­chet taco sea­son­ing 2 tea­spoons pa­prika 2 x 400g canned crushed to­ma­toes 1 cup veg­etable stock 2 ta­ble­spoons flat-leaf pars­ley leaves


1 cup self-rais­ing flour 2 ta­ble­spoons po­lenta 60g cold but­ter, chopped 1 egg, lightly beaten ¼ cup finely grated parme­san cheese 2 ta­ble­spoons milk, ap­prox

1 Place onion, cour­gettes, ku­mara, car­rots, corn, cap­sicum, mush­rooms, gar­lic, sea­son­ing, pa­prika, to­ma­toes and stock in a slow cooker. Cook, cov­ered, on LOW for about 8 hours.

2 When al­most ready to serve, make Po­lenta dumplings mix­ture (see be­low).

3 Drop level ta­ble­spoons of Po­lenta dumplings mix­ture, about 2cm apart, on top of stew. Cook, cov­ered, on LOW, for 30 min­utes or un­til dumplings are firm to touch and cooked through. Serve stew with dumplings and sprin­kle with pars­ley.

Po­lenta dumplings

Place flour and po­lenta in a medium bowl; rub in but­ter. Stir in egg, parme­san and enough milk to make a soft, sticky dough.

PER SERVE En­ergy 564kcal, 2364kj • Pro­tein 20.3g • To­tal Fat 17.3g • Sat­u­rated Fat 6.6g • Car­bo­hy­drate 71g • Fi­bre 19.2g • Sodium 1942mg

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