A hearty combination of root vegetables cooked in garlic and cider, topped with fresh parsley dumplings and roasted parsnips.
1/2 lb. parsnips, cut lengthways into 4
4 tbsp olive oil
Sea salt and freshly ground pepper, to taste
For the casserole:
8 shallots, cut into halves
3 garlic cloves, thinly sliced
4 medium-sized sweet potatoes, cut into 3/4 in cubes
2 1/2 cups rutabaga, cut into 3/4 in cubes
3 cups chestnut mushrooms, cleaned and cut into halves
1 1/2 cup vegetable stock
3/4 cup cider
1 bay leaf
1 ½ tsp cornflour
For the dumplings:
2 cup self-rising flour
3 tbsp fresh parsley, chopped
2 oz dairy-free margarine
3 tbsp nutritional yeast (optional)
Preheat the oven to 425F.
Place the parsnips on a baking tray, coat evenly with 2 tbsp olive oil, and season to taste. Place in the oven and roast for around 25-30 minutes, turning occasionally, until they are golden brown and soft in the middle.
In the meantime, heat 2 tbsp oil in a large pan over medium-high heat. Once hot, add the shallots and garlic. Fry for 2 minutes, stirring frequently.
Add the rutabaga and sweet potato to the pan, fry for around five minutes, stirring occasionally. Add the mushrooms and sauté for another couple of minutes.
Add the vegetable stock, 3/4 cups of the cider, and the bay leaf to the pan. Mix well, cover, and allow to simmer for around ten minutes, stirring from time to time.
As the casserole is simmering, place the dumpling ingredients together into a bowl and mix until they have combined. Add around a tablespoon of water to the mix to form a dough. Shape into small balls and set to one side.
Mix the remaining cider together with the cornflour, add this to the casserole, and boil until the liquid thickens. Place the dumplings on top of the stew, cover, lower the heat slightly and begin to simmer for around fifteen minutes until the dumplings have risen and the vegetables are soft.
Season with a good dose of freshly ground pepper and serve along with the roasted parsnips.
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