What's better than a stew or casserole on a cold winter evening, nothing, well may be a hot chocolate by a roaring log fire comes close. Mildly inspired by the recent series "River Cottage" Veg a vegetable only stew was in order. This has all the flavour of a roast dinner but none of the meat , intensely satisfying and comforting. The recipe serves 3 -4 persons when accompanied with a green vegetable such as cabbage, use whatever root vegetables you have to hand , swede and turnips are just as suitable.
- Olive oil
- Onion - large , peeled, chopped in to large segments
- 3 carrots - peeled and chunky chopped
- 3 parsnips - peeled and chopped into chunky pieces
- 1 large sweet potato - peeled and chopped in to chunks
- 1/2 a medium celeriac - peeled and chunky chopped or swede or similar
- 4 cloves of garlic - whole and unpeeled
- Cornflour - 1tbsp
- 4 large mushrooms - chopped
- Vegetable stock - about 400ml
- Dried porcini - soaked
You could also use butternut squash or pumpkin as some of your vegetables if you wish.
- Preheat your oven to 200c
- Place your vegetables (except the mushrooms) on a baking tray, drizzle with 1 tbsp of olive oil
- Roast for approx 30 mins until tender and golden
- Transfer to a large casserole dish and cover with your stock, reduce the oven to 180c and bake covered for 30 mins.
- Fry the mushrooms (drain the porcini and chop if large) in a little olive, now add the cornflour and some of the porcini soaking stock, stir and then add the whole pan to the casserole dish, stir and return to oven.
- Prepare your dumplings (check out my earlier recipe) and bake the stew with the added dumplings for a further 15 mins until your dumplings are cooked and fluffy and your stock has thicken.
- Serve sprinkled with fresh herbs.