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Mixed vegetables make this vegetarian casserole dish. Serves 4 to 6.
Ingredients
Casserole
2 oz butter
2 medium onions, peeled and sliced
2 cloves garlic, peeled and crushed
2 oz plain flour
1 pint vegetable stock
¼ pint white wine
2 medium parsnips, cut into ¼ inch slices
3 large carrots, cut into ¼ inch slices
2 sticks celery, cut into ¼ inch slices
8 oz tinned red kidney beans (drained)
8 oz button mushrooms, wiped
½ teaspoon dried mixed herbs
Salt and pepper
Dumplings
4 oz self-rising flour
1 oz butter, softened
2 oz cheddar cheese, grated
1 level teaspoon dried mustard powder
Cold water
Method
Set the oven to 350F or mark 4.
Melt the butter in a large pan, add the onions and garlic and cook gently until soft.
Stir in the flour and cook for 2 to 3 minutes.
Remove from heat and stir in the stock and wine.
Add all the remaining ingredients, season, and transfer to a large casserole dish.
Cover and cook in the oven for 1 hour.
Make the dumplings: put the flour into a bowl, rub in the butter, and stir in the cheese and mustard and enough cold water to make a soft, but not sticky dough. Divide into about 10 balls, drop into the casserole, and continue cooking, covered, for a further 20 to 30 minutes.
Serve hot.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.