Spring Veggie Casserole with Little Herb Dumplings

Ingredients

Contains: milk, wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g self-raising flour
• 50g butter at room temperature, cut in pieces
• 50g mature cheddar, finely grated
• 3 tbsp finely chopped parsley
• 3 tbsp light olive oil
• 8 shallots, peeled and cut in half lengthways
• 250g small new potatoes, cut int half
• 3 peeled garlic cloves, cut in half lengthways
• 200g baby carrots, scraped but left whole
• 2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
• 600ml boiling vegetable stock (Marigold Swiss bouillion is good)
• 300g fruity white wine, such as sauvignon blanc or pinot grigio
• pinch of muscovado sugar, light or dark
• ½ tsp light soy sauce
• 200g green beans, trimmed and cut in half
• 250g chestnut mushrooms, halved if large
• 200g baby courgettes, each cut into 4 chunks, or 2 courgettes cut in sticks
• 2 tsp cornflour
• ½ fresh red chilli, seeded and finely chopped
• 1 tbsp each snipped chives and chopped parsley

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →