Other than the roasting of the parsnips in the oven, this is pretty much a one pot meal. The vegetable stock becomes a thick flavour packed gravy. Most of the vegetables still have a bit of bite, except for the shallots and the dumplings that just melt. The vegetable stock becomes a thick flavour packed gravy. Serve this casserole in large bowls with extra garnishing of freshly chopped chives.
There is a similar recipe on my blog which comes from Rachel Demuth, however this one is adapted from Nadine Abensur. The chive herb dumplings here are made with cheese and extremely comforting, but if you wish you can also make them vegan, see here. I am linking this to this weeks Friday Food hosted by Mom Trends.
300g medium parsnips, cut length ways into 4.
6 tablespoons olive oil
Salt and pepper to taste
12 small shallots
4 garlic cloves, sliced
350g carrots, peeled and thickly sliced
300g baby turnips, cut into half
200g chestnut mushrooms, cut into half
550ml flavourful vegetable stock
1 bay leaf
1 ½ teaspoon cornflour
For the chive dumplings
125g self-raising flour
60g Cheddar, grated
2 tablespoons chopped fresh chives (or parsley)
Salt and pepper to taste
Pre-heat the oven to its highest setting. Toss the parsnips with 1 tablespoon olive oil. Season with a little salt and pepper and roast for about 25 minutes, until golden brown. When they are down, , take them out and set them aside.
Heat the remaining oil in a large, heavy bottomed casserole pan. Add the shallots and garlic and fry for a couple of minutes, stirring occasionally. Add the carrots and turnips and sauté for about 6-8 minutes, then add the mushrooms and sauté for a couple of minutes.
Meanwhile, make the dumpling mixture. Lightly mix all the ingredients together and season with salt and pepper. Add about a tablespoon and a half of water to bring it together to make a soft dough. Form into 12 – 16 small balls and set aside.
Add the vegetable stock to the vegetables, along with the bay leaf, and let the stew bubble steadily for about 5 minutes, stirring occasionally. Now dissolve the cornflour in a little hot water, then add it to the stew and boil to thicken.
As soon as it has thickened, place the dumplings in gently , so that they are about three-quarters immersed. Cover with a lid and simmer slowly for 20 minutes, until the dumplings are risen and the stew looks rich and the vegetables are meltingly soft. Scatter the parsnips over the top and serve. Adapted from the brilliant The Cranks Bible by Nadine Abensur.