Winter Warming Veggie Stew with Onion and Sage Dumplings

This is a super tasty, comforting, quick stew I wanted to share here. I have given the vegetarian recipe version, since the vegetables and spices are what really makes this work. However, if you fancy turning this into a chicken stew ( which is what I did) just use chicken stock instead and add some cooked chicken just before adding the dumplings. I used some leftovers from a roast chicken and it was great. I hope you enjoy it! 😉

Ingredients for 4 people:

For the stew:

  • 1 large chopped onion
  • 2 chopped leeks
  • 4 carrots medium cut into circles
  • 1 large parsnips cut into large chunks/ circles
  • 4 garlic cloves chopped finely or mashed up
  • 2 celery chopped celery sticks
  • 4 large potatoes peeled and chopped into large chunks
  • 1 litre veggie stock (or enough to cover all the veggies and have about an inch on top)
  • 1 tbsp olive or rapeseed oil
  • 1tsp thyme
  • 1tsp sage
  • 1 tsp savory ( or oregano)
  • 2 bay leaves
  • salt and pepper to taste

For the dumplings:

  • 50g vegetable suet
  • 100g self raising flour
  • 1 large onion grated or pureed
  • 1 tsp sage
  • sprinkle of salt and pepper

Cooking Method:

Heat the oil in a large casserole dish/ cooking pot. Sautee the onion, leeks, garlic and celery on a medium heat until soft. Add the carrots, parsnips, potatoes and spices and stir well. Add the stock and bring to the boil. Cover with a lid and simmer on low heat for 20 minutes or until the potatoes are soft.

Meanwhile mix all the dumpling ingredients into a dough. Make 8 little dumplings and set aside.

Once the potatoes are soft, mash up about half of them with a masher to thicken the stew. Taste and add seasoning if needed. Add the dumplings on top, cover and cook on low heat for 20 minutes.

2 thoughts on “Winter Warming Veggie Stew with Onion and Sage Dumplings

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