Page 23 - Veggiefood Presentation

Root Vegetable Stew

Ingredients Method

1 tablespoon olive oil
1 medium onion, finely sliced Preheat the oven to 180ºC (160ºC fan).

300g (11oz) each parsnips, carrots

and swede, peeled and cut into bite-
Heat the oil in a hob-proof casserole and
sized chunks fry the onion for 10min until softened.
Add vegetables and fry for 5min. Add
1 large potato, peeled and cut
garlic and cook for 1min.
into chunks

1 garlic clove, crushed
Stir in the paprika, tomato purée and
1 teaspoon smoked paprika
1tbsp flour. Cook for 1min, then pour in
1 tablespoon tomato purée stock, the vegetables should be just
covered. Add the bay leaf. Cover the
1 tablespoon plain flour
casserole and cook in the oven for
About 600ml (1 pint) hot vegetable 20min.

stock

1 bay leaf Sift the remaining flour, baking powder
For the dumplings. and ¼tsp salt into a large bowl. Stir in
the suet, herbs, horseradish and about
100g (3½oz) plain flour.
75ml (3fl oz) iced water to make a soft
1½ teaspoon baking powder. dough.

25g (1oz) vegetarian suet.
½ tablespoon each chopped dill and curly parsley. Shape into eight balls and place on top
of the stew. Cover and return to the
2 teaspoons creamed horseradish.
oven for 15min. Remove lid and cook for
5min.

Best served with new potatoes.