Winter vegetable stew with dumplings


Total time: 1hr 20m
Preparation Time: 80m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 459 Kcal, 10g Protein, 61g Carbohydrates, 18g Fat


Ingredients

  • Stew
  • 3 tbsp olive oil
  • 45 g white flour
  • 1 onions, finely chopped
  • 1.4 litres vegetable bouillon
  • 3 garlic clove, finely chopped
  • 450 g waxy potatoes, cut into approx. 2.5 cm cubes
  • 2 celery, cut into pieces approx. 3 cm long
  • 2 carrots, cut into slices approx. 1 cm thick
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Dumplings
  • 180 g white flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • 1.75 dl almond drink
  • 2 tbsp olive oil

View these products

Instructions

  • Stew

    Heat the oil in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Add the onion and garlic, continue to cook for approx. 1 min. Remove the pan from the heat. Pour in the stock, bring to the boil while stirring. Add the vegetables, season and cook over a medium heat for approx. 25 mins.
  • Dumplings

    Mix the flour with the baking powder, salt and herbs. Combine the almond milk and oil, add to the flour and mix into a dough. Using two spoons rinsed in cold water, shape the dough into approx. 12 quenelles, place on top of the vegetables. Cover the dumplings and cook over a medium heat for approx. 15 mins.
  • Tip:

    Garnish with finely chopped flat-leaf parsley and serve.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home