1/2 oz (15 g) polyunsaturated margarine
1 tbsp (15 ml) corn oil
1 lb (450 g) swede (rutabagas), peeled and cubed
8 oz (225 g) parsnips, peeled and sliced
4 carrots, scrubbed and sliced
3 celery sticks, trimmed and sliced
1 large onion, skinned and chopped
1 red or green pepper, cored, seeded and chopped
1.1 litres (2 pints) vegetable stock
2.5 ml (1/2 tsp) dried rosemary
1 tsp (5 ml) dried mixed herbs
8 oz (225 g) cauliflower, cut into florets
8 oz (225 g) broccoli, cut into florets
1 tbsp (15 ml) corn oil
1 lb (450 g) swede (rutabagas), peeled and cubed
8 oz (225 g) parsnips, peeled and sliced
4 carrots, scrubbed and sliced
3 celery sticks, trimmed and sliced
1 large onion, skinned and chopped
1 red or green pepper, cored, seeded and chopped
1.1 litres (2 pints) vegetable stock
2.5 ml (1/2 tsp) dried rosemary
1 tsp (5 ml) dried mixed herbs
8 oz (225 g) cauliflower, cut into florets
8 oz (225 g) broccoli, cut into florets
for the cheese dumplings
1 1/2 cups (175 g) 6 oz self-raising wholemeal flour
1.25 ml (1/4 tsp) baking powder
2.5 ml (1/2 tsp) salt
2 tbsp (30 ml) chopped fresh parsley
25 g (1 oz) Parmesan cheese, grated
2 oz (50 g) mature Cheddar cheese, grated
1.25 ml (1/4 tsp) baking powder
2.5 ml (1/2 tsp) salt
2 tbsp (30 ml) chopped fresh parsley
25 g (1 oz) Parmesan cheese, grated
2 oz (50 g) mature Cheddar cheese, grated
method
1. Melt margarine and oil in large flameproof casserole, add the swede, parsnips, carrots, celery, onion and pepper and cook for 5 minutes, until soft.
2. Add the stock and dried herbs, and bring to the boil.
3. Lower the heat and simmer, covered, for 15 - 20 minutes, until vegetables soften.
4. To make the dumplings, put the flour, baking powder, salt, parsley and cheeses in a bowl and mix well together.
5. Add 100 ml (4 fl oz) water and, using a round bladed knife, mix lightly to form a soft dough.
6. Divide into 12 pieces and form into balls.
7. Add the cauliflower and broccoli to casserole and place dumplings evenly around top.
8. Cover and simmer for 15 20 minutes, until dumplings have doubled in size.
Serve hot.
2. Add the stock and dried herbs, and bring to the boil.
3. Lower the heat and simmer, covered, for 15 - 20 minutes, until vegetables soften.
4. To make the dumplings, put the flour, baking powder, salt, parsley and cheeses in a bowl and mix well together.
5. Add 100 ml (4 fl oz) water and, using a round bladed knife, mix lightly to form a soft dough.
6. Divide into 12 pieces and form into balls.
7. Add the cauliflower and broccoli to casserole and place dumplings evenly around top.
8. Cover and simmer for 15 20 minutes, until dumplings have doubled in size.
Serve hot.
serving amount
serves 4
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