Vegetable Casserole with Caraway Dumplings
Category: Meals to Satisfy
Servings
4
Ingredients
2 tbsp olive oil
12 whole button onions, peeled
3 sticks celery, sliced
2 leeks, sliced
2 carrots, cut into wedges
350g/12oz swede, diced
300 ml/½ pt vegetable stock
400g/14oz tin chopped tomatoes
2 rounded tbsp chopped fresh parsley
2 tsp chopped fresh parsley
2 tsp chopped fresh thyme
bayleaf
1 tbsp dark soy sauce
1 tbsp tomato puree
pepper
115g/4oz fresh breadcrumbs
½ tsp caraway seeds
1 large egg
Method
Heat oil. Add all the vegetables, cover pan and cook gently for 10 minutes. Add stock, chopped tomatoes, herbs, soy sauce, tomato puree and pepper. Bring to the boil cover casserole and simmer for 20 minutes. Make dumplings by mixing breadcrumbs, caraway seeds and beaten egg. Season. Shape into 12 small balls. Add dumplings to pan, cover again and simmer for 10 minutes. PER SERVING 291 Kcal, fat 9.7g, saturated fat 1.5g, salt 2.4g, carbohydrate 43.5g, sugar 18.1g, fibre 7.5g
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