 Preparation time: 25 minutes
Cooking time: 45 minutes
Ingredients
(Serves 4)
2 medium onions chopped
5 cloves garlic chopped
3 sticks celery chopped
3 medium carrots cut into 4
3 medium parsnips cut into 4
1 whole celeriac chopped
3 tablespoons olive oil
1 glass red wine
2 tablespoons tomato purée
1 pint vegetable stock
2 tablespoons soy sauce
3 bay leaves
For the dumplings
125g self-raising flour
60g Green’s of Glastonbury Double Gloucester, grated
60g vegetable suet
1 small bunch chopped parsley
Salt and pepper
Small amount of water to bind
2 tablespoons corn flour mixed with a little water
Small bunch rosemary chopped
1 small bunch thyme chopped
Salt and pepper
Method
Fry the onions, garlic, celery, carrots, parsnips and celeriac in olive oil until the vegetables start to caramelise, about 10 minutes (use a sauce pan with a tight fitting lid). Add the wine and reduce by half.
Add the tomato purée, stock, soy, and bay leaves, cook for a further 5 minutes over a low heat.
Mix the flour, cheese, suet, herbs and salt and pepper to taste. Bind it all with a little water until the mixture starts to come together, divide mixture into 8 ball shaped pieces.
Thicken your stew with corn flour; add herbs and season to taste.
Place the dumplings into the stew, put the lid on and cook for a further 20 minutes, until the dumplings are cooked.
Serve with new potatoes and green vegetables.
This recipe was developed by West Country Farmhouse Cheesemakers. For more information visit www.farmhousecheesemakers.com
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