A real winter warmer this one, and dead simple to make too. You can use any combination of root veggies you want to. Today the veg box had left us with celeriac, carrots and jerusalem artichokes. So in they went. The dumplings are nicer with dried herbs (I learnt this today after using fresh…). I also made the mash with vegan marge and soya milk to make the whole meal vegan but you could of course use butter.
For 4-6 portions you need:
1 large onion, chopped
3 large carrots, diced
1 medium celariac, diced
equiv amount of Jerusalem artichokes to the other veggies, diced
1 tbsp olive oil
2 handfuls (1/2 cup?) pearl barley
2 tsp cornflour slackened with cold water
Saute all the veggies in the oil for about 10 mins to release their juices. Then add the stock and pearl barley. Bring to the boil and simmer for about 40 mins till the barley is cooked. Remove the dumplings and add the cornflour, stir through to thicken, return the dumplings and then serve when ready.
50g vegetable suet
100g self raising flour
1 tsp dried mixed herbs
salt and pepper
cold water to mix to a dough
Mix everything together into a dough, then divide into 8, roll in to balls and place on the top of the stew. Steam for 40 mins till done.
Yeah yeah I know you don’t really need a recipe for this but seeing as I’m here…
Dice potatoes and cover with cold water. Bring to the boil and simmer for about 20 mins till tender. Drain and mash (I like to use a ricer for creamy smooth mash). Add butter, milk and seasoning, mix well and serve.