Cold winter nights call for comfort food and they don't get more comforting than this root vegetable stew topped with herby dumplings.
We've used a mixture of carrots, swede and parsnips here, but feel free to use whatever root veggies you have to hand. Smoked paprika may sound like an unusual addition to an otherwise classic flavour combination, but trust us, it adds real complexity to the dish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
318
Ingredients
1 Tbsp. olive oil
1 medium onion, finely sliced
300 g each parsnips, carrots and swede, peeled and cut into bite-sized chunks
1 large potato, peeled and cut into chunks
1 garlic clove, crushed
1 tsp. smoked paprika
1 Tbsp. tomato purée
1 Tbsp. plain flour
600 ml hot vegetable stock
1 bay leaf for the dumplings
100 g plain flour
1 1/2 tsp. baking powder
25 g vegetarian suet
1/2 Tbsp. each chopped dill and curly parsley
2 tsp. creamed horseradish
Directions
Step 1
Preheat the oven to 180ºC (160ºC fan) mark 4. Heat the oil in a hob-proof casserole and fry the onion for 10min until softened. Add vegetables and fry for 5min. Add garlic and cook for 1min.
Step 2
Stir in the paprika, tomato purée and 1tbsp flour. Cook for 1min, then pour in stock - the vegetables should be just covered. Add the bay leaf. Cover the casserole and cook in the oven for 20min.
Step 3
Sift the remaining flour, baking powder and ¼tsp salt into a large bowl. Stir in the suet, herbs, horseradish and about 75ml iced water to make a soft dough. Shape into eight balls and place on top of the stew. Cover and return to the oven for 15min. Remove lid and cook for 5min. Serve.
Per Serving:
Calories: 318
Total carbs: 49 g
Sugars: 13 g
Total fat: 11 g
Saturated fat: 4 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
