Barley And Root Vegetable Stew With Rosemary Dumplings

A warming and filling stew. The soft and doughy dumplings will comfort on those long dark evenings. We've used wholemeal flour to give the dumplings a bit more bite. But plain flour works just as well.

Course Main Course, Soup

Cuisine British

Diet Vegan, Vegetarian

Keyword dumpling recipes, root veg recipes, root veg stew, vegan dumpling recipes, vegan stew recipes

Prep Time 30 mins

Cook Time 1 hr

Servings

Calories 535

Ingredients

2 Medium Leeks
2 Large Carrots
1 Medium Parsnip
225 g Swede
1 Small Turnip
1 Large Onion
1 Litre Stock
110 g Pearl Barley
110 g Self-Raising Wholemeal Flour
110 g Yeast Extract
55 g Vegetable Suet
2 Tablespoons Sunflower Oil
2 Tablespoons Rosemary dried or fresh

Instructions

Trim the and wash the leeks cutting into 1cm lengths. Peel the carrot, swede, turnip & parsnip and cut into chunks around the same size as the leeks.
Heat the oil in a large pan over a low heat. Add the onions and cook until brown. Then add the rest of the chopped veg and cover. Cook until softened.
Pour the stock into the pan and add the barley and yeast extract. Bring to the boil then simmer, covered, for 1 hour.
Make the dumplings. Mix the flour, suet, rosemary together. Add water gradually to the mixture until the dough binds together into a soft dough. Divide dough and roll into 8-12 individual balls.
Once the stew is 20 minutes away from finish. Drop the dough balls into the broth. Cover and cook for 10 minutes. Then remove lid and cook for a further 10.
Serve immediately dividing the dumplings equally.

Nutrition