Slow cooker vegetable stew with cheddar dumplings
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Ingreadient :
- 2 tbsp olive oil
- 200g baby carrots, scrubbed, trimmed and halved if large
- 3 leeks, cut into thick slices
- 3 garlic cloves, crushed
- 3 tbsp plain flour
- 400ml vegetable stock
- 2 courgettes, cut into large chunks
- 2 x 400g cans butter or cannellini beans, drained and rinsed
- 1 bay leaf
- 4 thyme, rosemary or tarragon sprigs
- 200ml crème fraîche
- 1 tbsp wholegrain mustard
- 200g broad beans or peas
- 200g spinach
- ½ small bunch of parsley, finely chopped, plus extra to serve
- 100g self-raising flour
- 50g vegetarian suet or cold butter, grated
- 100g mature cheddar
- ½ small bunch of parsley, finely chopped
Direction :
- 2 tbsp olive oil
- 200g baby carrots, scrubbed, trimmed and halved if large
- 3 leeks, cut into thick slices
- 3 garlic cloves, crushed
- 3 tbsp plain flour
- 400ml vegetable stock
- 2 courgettes, cut into large chunks
- 2 x 400g cans butter or cannellini beans, drained and rinsed
- 1 bay leaf
- 4 thyme, rosemary or tarragon sprigs
- 200ml crème fraîche
- 1 tbsp wholegrain mustard
- 200g broad beans or peas
- 200g spinach
- ½ small bunch of parsley, finely chopped, plus extra to serve
- 100g self-raising flour
- 50g vegetarian suet or cold butter, grated
- 100g mature cheddar
- ½ small bunch of parsley, finely chopped
