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 / Takes 2 hours including cooking time
Make it vegan: Use vegan cider and replace the cheese in the dumplings with 100g of grated cheddar Sheese. Alternitivly you can leave the cheese element out altogether.
6 Shallots, peeled and roughly chopped
2 sticks of celery roughly chopped
300g Chantenay carrots (trimmed but left whole)
1 Tbs flour (plain or self raising)
1 Tbs tomato puree
1 litre vegetable stock (1 knorr vegetable stock pot)
2 Medium parsnips cut into chunks
1 leek, roughly chopped
300g New potatoes halved
1 Medium swede cut into chunks
2 handfuls of frozen or shelled garden peas
2 Sprigs of fresh thyme
For the dumplings:
175g Self-raising flour
25g Vegetarian suet
80g Soft goats cheese
50g Parmesan grated
Handful of chopped parsely
8 Tbs Cold Water
Salt & pepper
Extra virgin olive oil to serve
Loaf of fresh bread to serve (optional)
1. Preheat your oven to 180°C/160°C fan.
2. Peel and roughly chop the shallots and put them into a large, oven-proof casserole pot. Spray with oil and cook on a medium heat for 5 minutes until they start to soften. Once cooking, feel free to add a couple of teaspoons of water to help the shallots steam. Add the chopped celery and the carrots and continue to cook for a further 5 minutes before stirring in a tablespoon of flour. Cook for 2 minutes.
3. Stir in the tomato puree along with the vegetable stock and the cider. Bring to the boil then add the potatoes, swede, leek, parsnips and a couple of sprigs of thyme (I never bother to de-leaf and chop my thyme as the leaves will drop off naturally during cooking, just remember to fish out the stalks at the end before serving.) Oh and don’t add the peas with the other veg, they need to be added 5 minutes before the end, just keep them to one side for now.
4. Bring back to the boil, cover with a lid and pop in the oven and roast for 1 hour.
5. Meanwhile make your dumplings. These are ridiculously easy so don’t be daunted. In a large mixing bowl add the self raising flour, vegetarian suet, grated parmesan, goats cheese, freshly chopped parsley and a good season of salt and pepper. (If your goats cheese is quite smooth and creamy just add it in bits so it’s evenly distributed.) Give it a good mix together and then add the water. Start by stirring in 6 tablespoons and add a couple more if you need it until you have a firm, bread-like dough. Using clean hands that have been slightly floured, pick up a handful for dough and roll it in-between your palms until you have a dumpling. Repeat this process until you have eight evenly sized dumplings. Put to one side.
6. Once your stew is cooked, carefully remove from the oven and take off the lid. Carefully insert your dumplings into the stew using a spoon to lower them in. Make sure the dumplings are evenly spread out and not touching each other if you can help it. Cover with the lid again and pop back in the oven for another 20 minutes.
7. Remove the pot roast from the oven and finely add your 2 handfuls of peas. Replace the lid and cook for a further 5-10 minutes. Finally discard the thyme stalks, ladle into bowls allowing 2 dumplings per person and enjoy topped with a drizzle of extra virgin olive oil and a good chunk of fresh bread. Lurrrvely.
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