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Spring veggie casserole with little herb dumplings

Spring veggie casserole with little herb dumplings Recipe

  • 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
  • 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
  • fresh red chilli , seeded and finely chopped
  • 1 tbsp each snipped chives and chopped parsley
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