Vegetable stew with herby dumplings

400 kcal or less 6 servings carrot carrots leek leeks mains over an hour parsnip parsnips pearl barley pearl barley stew root vegetable casserole shallot shallots swede swedes vegetarian recipes winter winter recipes winter vegetable stew

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Source

Ingredients

1 tbsp olive oil

350g shallot, peeled

2 leeks, thickly sliced

½ swede, chopped into chunks

2 parsnips, quartered

350g Chantenay carrot

175g pearl barley

225ml white wine

1l vegetable stock

1 bay leaf

3 sprigs thyme

small bunch parsley, finely chopped

100g self-raising flour

50g unsalted butter

50g mature cheddar cheese, grated

2 tsp finely chopped fresh rosemary

1 tsp fresh thyme leaves

Method

Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.

Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.

Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.