Pot Roasted Vegetables with Parmesan and Thyme Dumplings
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 ounces dried wild mushrooms
- 3 tablespoons olive oil
- 2 ounces butter
- 18 small shallots, peeled
- 2 cloves garlic, crushed
- 12 ounces jerusalem artichokes, scrubbed
- 1 small celeriac, about 1 lb,cut into 1 inch dice
- 12 ounces baby carrots, trimmed and scrubbed
- 12 ounces turnips, peeled and cut int 1 inch dice
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 7 ounces white wine
- 7 ounces vegetable stock
-
For the Dumplings
- 8 ounces self raising flour (1 cup plus 2 TBS)
- 2 ounces butter, diced
- 3 ounces freshly grated parmesan cheese
- 1 tablespoon fresh thyme leave
- 1 large egg
- 6 tablespoons milk
directions
- Preheat oven to 180*C, 350*F.
- Pour 2 cups boiling water over the mushrooms in a bowl and soak for 15 to 20 minutes.
- Strain, reserve liquid and roughly chop mushrooms.
- Heat the olive oil and butter in a large flameproof casserole.
- Add the shallots and soften for 1 to 2 minutes.
- Add the garlic and cook until the shallots start to colour.
- Tip the vegetables, thyme and rosemary in and cook over a medium heat for 5 to 6 minutes, until coated in butter and starting to colour.
- Season.
- Pour over the wine, stock and mushroom liquid.
- Allow to come to a gentle bubble, cover and simmer for 8 to 10 minutes.
- Stir in mushrooms.
- Meanwhile, make dumplings.
- Put the flour into a bowl and season.
- Rub in the butter until the mixture resebles breadcrumbs, then mix in the parmesan and thyme and bread the egg into the centre.
- Pour in the milk and stir until it forms a soft dough.
- Turn out onto a floured board and press out to a circle about 6 inches in diameter.
- Cut into six triangles.
- Place the dumplings on top of the vegetables, cover and cook in the oven for 30 minutes until risen nicely.
- Remove the lid, turn oven heat up to 400*F and cook a further 5 to 10 minutes until the vegetables are tender and the dumplings have browned a little.
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Reviews
RECIPE SUBMITTED BY
MarieRynr
Chester, 0