Vegetable Stew with Dumplings
Vegetable stew is a traditional hearty dinner, ideal for winter or cool evening dinners.
Dumplings are small balls of boiled or steamed dough that are often served with stew. They have been around in British cooking since at least the C17th and were originally intended to fill hungry stomachs cheaply.
It is not necessary to use precise measurements for this recipe. It's always delicious if you like soft ‘overcooked’ falling-apart carrots and baby cabbage in a stew.
Carrots, peeled and cut into thick chunks or rings
Celery, sliced into finger lengths
Cauliflower, broken into large florets
Kumara (orange sweet) or standard sweet potato
Zucchini, sliced in two
Baby cabbage, cut into 4 wedges
2 cups flour
2 tsp baking powder
1 tsp Himalayan salt
3 Tbsp Cardin margarine
¼ cup soy milk, rice milk, or other non-dairy milk of choice
Garnish: freshly chopped parsley
- Prepare and put into the stewing pot in the following order: (use your favourite veg, but put the hardest at the bottom).
- Pour over your choice of vegetable stock to just cover, and bring to a simmer. Add a gurgle of (dry-ish) white wine (optional). Simmer until vegetables are as tender as you like.
- Add a handful of freshly chopped parsley. Drop the dumplings onto the stew, cover and simmer for 10 minutes without touching the lid!
- You may choose to ignore the liquid and have as a broth later, or to thicken with cornflour before stirring. You can add more liquid to the pot if you like.
- In a bowl, combine the flour, baking powder, and salt, and stir well to combine.
- Using a pastry blender or a fork, cut in the margarine until mixture resembles a coarse meal. Stir in the soy milk, mixing to form a manageable dough.
- Transfer the dough to a floured work surface and roll out and use a cookie cutter to cut rounds. Sprinkle them with flour to prevent them sticking together.
- Carefully drop the dumplings onto the simmering stew, put the lid on and cook for 10 minutes without lifting the lid.
Serve with dumplings in a soup bowl, and eat on the lounge floor with a spoon, in front of the heater / fire or under a blanket. Or leave the dumplings and have with the fresh baked bread.
Serves 4 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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