VEGETARIAN STEW WITH CHEDDAR AND HERB DUMPLINGS
This vegetarian stew has all the flavor and comfort-value of the richest of meat stews.
- 1 large leek
- 1 stick of celery, trimmed
- 1 large carrot, peeled
- ½ medium butternut squash, peeled & seeded (approximately 1 ½ cups 1 inch cubes)
- 2 sweet potatoes, peeled
- 1 Tbsp butter
- ¾ cup red wine
- 14oz/397g can chopped tomatoes
- 2 Tbsp tomato puree
- 1 ¾ cup all-purpose flour
- 6 Tbsp no salt added butter
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp rosemary, chopped
- ¼ cup aged cheddar, grated
- 1 large zucchini
Dumplings: Mix the flour, unsalted butter, herbs, cheese, salt and pepper together in a large bowl. Stir in slightly less than ½ cup water of cold water to form a soft, slightly sticky dough, adding more water if the mixture seems dry. Using your hands, roll 12 equal pieces of dough into balls. Set aside.
Stew: Cut all the vegetables into 1 inch chunks.
In a 4 quart lidded pot, melt 1 Tbsp butter over a medium heat. Add the leek, celery and carrot and sauté for 5 minutes, stirring often, until golden.
Add ¾ cup of red wine and stir well to scrape up any caramelized pieces from the base of the pan. Add the chopped tomatoes, butternut, sweet potatoes, tomato puree and ½ cup water, cover and bring to a boil. Reduce heat and simmer for 10 minutes.
Uncover and place the dumplings onto the surface of the simmering stew. Re-cover with a tight fitting lid and leave to simmer for 10 minutes. Place the pot into your Wonderbag and seal it for 4 hours.
Season with salt and pepper to taste.