Vegetable and Barley Stew with Thyme Dumplings
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Ingredients
- 150 g pearl barley
- 2 carrots, sliced
- 250 g swede, peeled and diced
- 2 leeks, sliced
- 1000 ml vegetable stock
- 150 g self-raising flour
- 75 g vegetable suet
- 2 fresh thyme
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 10.1 g
- Carbohydrate
- 61.4 g
- of which sugars
- 8.2 g
- Fat
- 18.2 g
- of which saturates
- 8.4 g
- Fibre
- 11.1 g
- Salt
- 2.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pearl barley, carrots, swede, half the leeks and the vegetable stock into a large pot and bring to a simmer.
- 2
Cover and cook for 30 minutes until the barley is nearly tender.
- 3
Add the remaining leeks and cook for 10 minutes more.
- 4
Mix the self-raising flour, vegetable suet and thyme leaves with a pinch of salt and enough cold water to form a soft dough, then shape into 8 dumplings.
- 5
Drop the dumplings onto the stew, cover and cook for a further 20 minutes until fluffy and cooked through.
- 6
Season with black pepper and serve in deep bowls.
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