VEGETABLE STEW WITH POLENTA DUMPLINGS
Vegetables on their own make a stew full of colour, flavour and texture. With the addition of these golden, cheesy dumplings it will certainly win you over.
Serves 4-6
6 shallots, peeled
1 head garlic, peeled
3 medium waxy potatoes, cut half or thick wedges
2 medium size carrots, peeled and cut in half, length ways
2 parsnips, peeled and cut in half, length ways
300g pumpkin, peeled, deseeded and cut into large wedges
200g yams, washed
½ cup dry white wine
½ cup vegetable stock
2 Tbsp fresh parsley, chopped
1 Tbsp fresh chervil, chopped
Salt and freshly ground black pepper
½ lemon
Polenta dumplings
1 cup (150g) self-raising flour
2 Tbsp polenta (cornmeal)
60 g cold butter, chopped
1 egg, beaten lightly
20g finely grated parmesan
2 Tbsp milk, (approx)
Extra virgin olive oil for serving
Extra parmesan cheese for serving
Method
Preheat the oven 180C
Place a large fry pan or even better if you have an oven dish which can be heated on the stove use that.
Begin by adding the butter and oil, when the butter has melted add the shallots and garlic. Coat in the butter and get it sizzling.
Add the potatoes, carrots, parsnips, pumpkin and yams, season lightly with salt and pepper and get a little colour on these.
Add ½ cup dry white wine, ½ cup vegetable stock and stir gently.
Add 1 tablespoon chervil. Cover with the lid and bake for 25 minutes.
While the stew is cooking make the dumplings
Place flour and polenta in a medium bowl; rub in butter.
Stir in egg, parmesan and enough of the milk to make a soft, sticky dough
Check the vegetables and test them to see how far cooked they are. If they are tender, then it is time to add the dumplings.
If the stew is looking a little dry add ½ cup more vegetable stock.
Place small balls of polenta dumplings over the stew, pushing lightly to submerge them.
Cover once again and return to the oven for a further 20 -25 minutes.
Serve with remaining herbs and a drizzle of extra virgin olive oil and a light grating of parmesan cheese.
