Pot Roasted Vegetables with Parmesan and Thyme Dumplings Recipe

Name: Pot Roasted Vegetables with Parmesan and Thyme Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried wild mushrooms; 3 tablespoons olive oil; 2 ounces butter; 18 small shallots, peeled; 2 cloves garlic, crushed; 12 ounces jerusalem artichokes, scrubbed; 1 small celeriac, about 1 lb,cut into 1 inch dice; 12 ounces baby carrots, trimmed and scrubbed; 12 ounces turnips, peeled and cut int 1 inch dice; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 7 ounces white wine; 7 ounces vegetable stock; 8 ounces self raising flour (1 cup plus 2 TBS); 2 ounces butter, diced; 3 ounces freshly grated parmesan cheese; 1 tablespoon fresh thyme leave; 1 large egg; 6 tablespoons milk

Servings: persons

2 ounces dried wild mushrooms
3 tablespoons olive oil
2 ounces butter
18 small shallots, peeled
2 cloves garlic, crushed
12 ounces jerusalem artichokes, scrubbed
1 small celeriac, about 1 lb,cut into 1 inch dice
12 ounces baby carrots, trimmed and scrubbed
12 ounces turnips, peeled and cut int 1 inch dice
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
7 ounces white wine
7 ounces vegetable stock
8 ounces self raising flour (1 cup plus 2 TBS)
2 ounces butter, diced
3 ounces freshly grated parmesan cheese
1 tablespoon fresh thyme leave
1 large egg
6 tablespoons milk

1
Preheat oven to 180*C, 350*F.
2
Pour 2 cups boiling water over the mushrooms in a bowl and soak for 15 to 20 minutes.
3
Strain, reserve liquid and roughly chop mushrooms.
4
Heat the olive oil and butter in a large flameproof casserole.
5
Add the shallots and soften for 1 to 2 minutes.
6
Add the garlic and cook until the shallots start to colour.
7
Tip the vegetables, thyme and rosemary in and cook over a medium heat for 5 to 6 minutes, until coated in butter and starting to colour.
8
Season.
9
Pour over the wine, stock and mushroom liquid.
10
Allow to come to a gentle bubble, cover and simmer for 8 to 10 minutes.
11
Stir in mushrooms.
12
Meanwhile, make dumplings.
13
Put the flour into a bowl and season.
14
Rub in the butter until the mixture resebles breadcrumbs, then mix in the parmesan and thyme and bread the egg into the centre.
15
Pour in the milk and stir until it forms a soft dough.
16
Turn out onto a floured board and press out to a circle about 6 inches in diameter.
17
Cut into six triangles.
18
Place the dumplings on top of the vegetables, cover and cook in the oven for 30 minutes until risen nicely.
19
Remove the lid, turn oven heat up to 400*F and cook a further 5 to 10 minutes until the vegetables are tender and the dumplings have browned a little.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 ounces dried wild mushrooms, 3 tablespoons olive oil, 2 ounces butter, 18 small shallots, peeled, and more.

Yes, Pot Roasted Vegetables with Parmesan and Thyme Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roasted Vegetables with Parmesan and Thyme Dumplings

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