Whoah there people. I know it’s almost April but it’s still bloody freezing, so pop a jumper on over that vest top and slip on a pair of long johns because it still ain’t warm enough to walk around topless. You hear that men of London? It’s not and never has been, acceptable to walk around town with your shirt off, I don’t want to see your nipples on the tube thank you. Oh and whilst we’re at it ladies, you might want to consider burning that crop-top you bought last year from H&M, especially if you’re over 25 and don’t have the abs of a teenage boy.
Anyway where was I? Oh yeah, I’m freeeeeezing! So I decided to make this vegetable broth with goats cheese dumplings to warm my chronically cold body. Sometimes I’m so cold, I think I might actually be dead. Meh.
Vegetable pot roast with dumplings
Serves 4 / Hands on time 50 mins / Total time 2 hours / V❄
1 tsp rapeseed oil
5 shallots, peeled and roughly chopped
2 sticks of celery, roughly chopped
300g Chantenay carrots (trimmed but left whole)
1 tbs plain flour
1 tbs tomato puree
1 litre vegetable stock, I use 1 Knorr stock pot
150ml vegetarian cider
2 medium parsnips, chopped into chunks
1 leek, roughly chopped
250g new potatoes halved
250g swede, peeled and cut into chunks
2 handfuls of frozen peas
2 sprigs of fresh thyme
For the dumplings
175g self-raising flour
25g vegetarian suet
80g soft goats cheese
50g vegetarian Italian hard cheese or Parmesan*, grated
Handful of chopped parsley, or any fresh herbs you have
Fresh bread and a drizzle of Pomora extra virgin olive oil
1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Peel and roughly chop the shallots and put them in a large, oven-proof casserole pot with a lid. Cook in the oil on a medium heat for 5 minutes or until they start to soften (add a dash of water to help them steam). Add the celery and the carrots and continue to cook for a further 5 minutes, before stirring in a tbs of flour. Cook for 2 minutes (add another dash of water to stop the flour from sticking to the bottom).
2. Stir in the tomato puree along with the vegetable stock and the cider. Bring to the boil before adding the potatoes, swede, leek, parsnips and a couple of sprigs of thyme. Season well with salt and pepper, cover with a lid and pop in the oven and roast for 1 hour.
3. Meanwhile, make the dumplings (these are really easy to make so don’t be daunted). In a large mixing bowl, add the flour, vegetarian suet, grated parmesan, goats cheese, freshly chopped parsley/herbs and a good season of salt and pepper (if the goats cheese you use is quite smooth and creamy, add it in bits so it’s evenly distributed). Give it a good mix with a wooden spoon and add 6 tbs of water. Give it another stir, before adding 2 more tbs of water (if needed), until you have a firm, bread-like dough. Knead in the bowl with your hands until the dough comes together (should be a little sticky). Using clean hands, pick up a small handful of dough and roll it in-between your palms to make a dumpling. Repeat this process until you have 8 evenly sized dumplings. Put to one side.
4. Once the stew is cooked, carefully remove from the oven and take off the lid. Discard the sprigs of thyme, before carefully inserting your dumplings into the stew using a spoon to lower them in. Make sure the dumplings are evenly spread out. Cover with the lid if you like soft dumplings or leave uncovered for crusty ones. Pop back in the oven for a further 20 minutes.
5. Remove the pot roast from the oven and scatter 2 handfuls of peas on top. Replace the lid and cook for a further 5 minutes. Finally remove from the oven and allow to sit for 5 minutes before ladling into bowls, allowing 2 dumplings per person. Enjoy topped with a drizzle of extra virgin olive oil and a good hunk of bread.
If you’ve had a go at making my vegetable pot roast or any of my recipes I’d love to hear about it @corrieheale email@example.com
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
❄– Suitable for home freezing once cooled. Consume within 3 months