Root vegetable cobbler with cheese dumplings

Recipe from: 7/1/2000 12:00:00 AM
Ingredients 19
Servings 4
Time 35 min

Ingredients

  • 30
    ml
    olive oil
  • 1
    onion, finely chopped
  • 15
    ml
    chopped fresh thyme
  • 2
    cloves garlic, crushed
  • 3
    medium parsnips, peeled and chopped
  • 3
    carrots, peeled and chopped
  • 3
    stalks celery, cut into chunks
  • 300
    g
    baby potatoes, scrubbed
  • 15
    ml
    flour
  • 5
    ml
    mustard powder
  • 30
    ml
    tomato paste
  • 600
    ml
    vegetable stock
  • 200
    ml
    dry cider
  • 5
    ml
    Worcestershire sauce
  • 410
    g
    small white beans, drained
  • 225
    g
    self-raising flour
  • 5
    ml
    mustard powder
  • 110
    g
    cold butter
  • 150
    g
    Gruyére cheese, grated
 

Method

30 min
 
Heat oil in a large ovenproof casserole dish. Cook onion and thyme for 1 minute. Add garlic and cook for a further minute. Add vegetables and cook for 5 minutes, then stir in flour and mustard powder and mix gently. Add tomato paste, stock, cider and Worcestershire sauce. Bring to the boil, then reduce heat and simmer for 20 minutes or until vegetables are tender. Add the canned beans. Meanwhile, make the dumplings. Sieve flour and mustard powder together, with seasoning to taste. Rub in butter to resemble breadcrumbs, then stir in 100 g cheese. Make a well in the mixture and add about 45 ml water. Mix gently into a soft dough. Shape mixture into 8 dumplings. Place the dumplings on top of the vegetable stew. Sprinkle with remaining cheese. Bake in a preheated oven at 200 ºC for 15-20 minutes or until dumplings are golden, cooked and crusty. Scatter with fresh parsley, if desired, and serve immediately. Serves 4.
 

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