ONE POT ROOT VEG STEW WITH DUMPLINGS

This warm and filling vegetable one pot stew showcases the Peninsula’s finest sweet, earthy, nutty flavoured root vegetables. The recipe has instructed peeling but really, it’s only the celeriac that needs the thick knobbly skin completely removed. Dumplings can be vegetarian or vegan - just switch out the cheese and butter for vegan alternatives. The only other accompaniment you need is a simple side salad of greens.

¼ cup extra virgin olive oil

1 large red onion, finely sliced

200g carrots, peeled and cut into 2-3cm pieces

200g parsnip, peeled and cut into 1cm wide slices

200g swede, peeled and cut into 3cm dice

600g celeriac, outer thick skin removed

200g Nicola or Kipfler potatoes, peeled and cut into 3cm pieces

250ml (1 cup) verjuice, or red wine

750ml vegetable stock

sea salt

2 bay leaves

3 sprigs thyme

6 flat-leaf parsley stalks, reserve parsley leaves for the dumplings

2 tablespoons tomato paste

1 teaspoon vegemite, (or 2 tablespoons Worcestershire sauce)

black pepper

Dumplings:

1 cup coarsely grated celeriac, coarsely grated

100g cold unsalted butter or vegan butter

60g parmesan cheese or vegan hard cheese

200g (1⅓ cups) plain flour

2½ teaspoons baking powder

Finely chopped reserved parsley leaves

2 to 3 tablespoons iced cold water

Pre-heat the oven to 170°C (150°C fan-forced). Coarsely grate enough celeriac to measure 1 cup loosely packed and reserve for the dumplings. Cut the remaining celeriac into 3 cm pieces and set aside. Tie the bay leaves, thyme and parsley stalks into a bundle with kitchen string.

Heat the olive oil in a large heavy based casserole pot over a medium-high heat. Add the onion and cook for 8-10 minutes until softened and turning lightly golden on the edges, stirring occasionally.

Add all the vegetables to the pot and cook for 5 minutes, stirring occasionally. Pour in the wine and bring to a simmer, then add the stock, a teaspoon of salt, and the herb bundle. Stir to combine and bring to a high simmer. Cover with a tight fitting lid and transfer to the preheated oven. Cook for 1 ½ hours.

Meanwhile prepare the dumplings while the casserole is cooking. Place the reserved grated celeriac into a large bowl, then grate over the cheese and next grate the cold butter. Sift over the plain flour and baking powder then add the parsley and toss to mix together. Season with a grinding of pepper and ½ teaspoon salt. Add 2 tablespoons of cold water and using hands bring the mixture together, kneading lightly to form a dough (if the dough is dry looking and crumbly, add a little extra water). Divide the dough into twelve portions and roll into balls.

After 1½ hours of cooking remove pot from the oven. Increase heat to 180°C (160°C fan-forced). Check the vegetables are very tender. Stir through the tomato paste and vegemite, or Worcestershire sauce. Check the seasoning and add extra salt or pepper if needed. Place the dumplings balls on top allowing space in between to expand. Return the pot to the oven without the lid. Cook for 25-30 minutes until dumplings are puffed and golden brown.

Serve hot with a simple green salad.

Recipe by Fiona Hammond, July 2024