Northern Irish Vegetable Stew with Herby Dumplings
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Ingredients
- 3 carrots
- 2 parsnips
- 300 g potatoes
- 200 g swede
- 1 onion
- 900 ml vegetable stock
- 120 g self-raising flour
- 60 g vegetable suet
- 1 tsp dried mixed herbs
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 7.2 g
- Carbohydrate
- 53.1 g
- of which sugars
- 12.2 g
- Fat
- 14.3 g
- of which saturates
- 6.7 g
- Fibre
- 8.8 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the carrots, parsnips, potatoes and swede into chunks, and put into a large pot with the chopped onion and vegetable stock.
- 2
Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes until the vegetables are starting to soften.
- 3
Meanwhile, mix the self-raising flour and vegetable suet with the dried mixed herbs and enough cold water to make a soft dough, then shape into eight small dumplings.
- 4
Drop the dumplings into the simmering stew, cover and cook for a further 20 minutes until the dumplings are puffed and cooked through and the vegetables are tender.
- 5
Season to taste.
- 6
Ladle into bowls, making sure everyone gets a couple of dumplings.
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