In a large pan fry leeks and onions with garlic. Slice up the root vegetables in small-ish pieces. In a steaming pot steam the vegetables until starting to soften, then add to frying onions and fry a short time.
Add tomato puree then add the steamed vegetable water.
Add veg stock pot, organic veg cube, white miso soup paste, very little salt and pepper and Herbs de Provence.
Add more water if required and simmer gently. Add more miso or stock if required. Simmer for about 1/2 hour, covered.
Dumplings
Rub in suet into flour. Mix with other ingredients, then add a little water until you have a dough.
Put balls of dough on top of your simmering stew, and cover. Make sure you have enough water – you can add more water to the stew if the dumplings absorb too much. The dumplings will puff up, and take about 15-20 minutes to cook.
This makes a lot. Enough for 2-3 people for 2 days. Can be frozen.
You can add baked beans, peas, chick or other beans, Quorn mince. If not using Kohl Rabi you can steam a green veg and serve with it. If not using celeriac you can fry a couple of celery sticks (sliced) with the onion and leek. Use what you have, but this is a good basic recipe and makes a good tasting traditional stew.
Recipe author: Chris
Ingredients
(serves 4-5)
Stew
– 3 large onions
– 2 leeks (sliced)
– 2 large chopped garlic cloves
– root veg – selection of swede, carrot, potato, celeriac, kohlrabi, parsnip. (Keep nice balance but always a little more potato than any other individual root.) About 2-3 lbs total
– 2 heaped tablespoons tomato puree
– 1 veg stock pot
– 1 organic veg cube
– 2 packets Clearspring white miso soup paste
– salt and pepper
– about 1 rounded dessertspoon Herbs de Provence
Dumplings
– 6oz self raising flour or add 1 level teaspoon of baking powder to plain flour (I use half white half wholemeal organic)
– 3oz suet, butter or margarine
– 3-4 oz strong cheddar cheese, grate
– 2oz mixed chopped nuts
– 2 dessert spoons sesame seeds (optional)
