Root vegetables are an inexpensive and delicious way to make a stew. Any combination can be use: parsnips, swede, turnips, potatoes, celeriac, sweet potatoes, Jerusalem artichokes, the more the merrier. Make sure you use a big pot when cooking, leftovers keep very well. For the dumplings I use butter instead of vegetarian suet, the consistency is a bit fluffier than traditional dumplings and the taste is divine. Enjoy!

Root Vegetable Stew with Dumplings

2 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 medium onion
1 leek
2 stalks of celery
1 K mix root vegetables, peeled and chopped into 1 inch pieces
carrots, swede, celeriac, Jerusalem artichokes, potatoes or parsnip
3 cloves garlic, finely chopped
2 tsp honey
1 litre vegetable stock
small handful thyme, tied together with kitchen twine
1/2 small green cabbage, January king or Savoy are good too or 150g Brussels sprouts

Heat oil in pan and add cumin seeds, coriander seeds, onion leek and celery. Sauté for a few minutes then add root vegetables and garlic. Sauté for a few more minutes. Add honey, thyme and stock. Bring to a boil and reduce the heat to a simmer. Cook for another 15 minutes. Whilst the hot pot is cooking, make the dumplings.


150 g plain flour
75 g cold butter
30 g Cheddar cheese, grated, additional to garnish
1 tsp mixed herbs, dried or chopped fresh
1/4 tsp salt
3-4 tbsp ice water

Place flour in a medium bowl, grate cold butter into bowl. Rub mixture together until breadcrumb texture is formed. Add cheese, herbs and salt. Stir in water and mix to form a soft, but not sticky dough. Turn onto a floured surface. With floured hands, form a circle and cut into quarters. Shape each quarter into 4 firm balls for a total of 16. Make sure the dumplings are well formed, as this will help them stay together.

Place cabbage in pot and stir. Add dumplings to the top of hot pot and gently submerge to wet the top of each dumpling. Cover and simmer for 15-20 minutes or until dumplings are done. The dumplings will soak up quite a bit of liquid; so if the hotpot is looking dry, add a bit of water. The dumplings should will be soft, but firm to the touch when poked. Taste and adjust seasoning. Serve in bowls, garnish with grated cheddar cheese.

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