Pot Roasted Vegetables with Parmesan and Thyme Dumplings ๐ฅ๐ง
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 3 tbsp | Butter |
| 2 | Shallots, finely chopped |
| 18 g | Garlic cloves, minced |
| 2 cups | Celeriac, diced |
| 12 oz | Turnips, peeled and cubed |
| 1 tbsp | Fresh thyme leaves |
| 12 sprigs | Fresh rosemary |
| 1 cup | White wine |
| 12 oz | Mixed mushrooms, sliced |
| 1 cup | Vegetable stock |
| 1 cup | Mushroom soaking liquid |
| 1 cup | Self-raising flour |
| 2 tbsp | Butter, chilled and diced |
| 1/2 cup | Parmesan cheese, grated |
| 1 tbsp | Fresh thyme leaves, chopped |
| 1 | Egg, beaten |
| 7 tbsp | Milk |
| to taste | Salt and pepper |
Instructions:
-
Preheat your oven to 180ยฐC (350ยฐF).
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-
Prepare the mushrooms by pouring 2 cups of boiling water over them in a bowl. Let them soak for 15 to 20 minutes. Then, strain, reserving the liquid, and roughly chop the mushrooms.
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Heat the olive oil and butter in a large flameproof casserole over medium heat.
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Add the finely chopped shallots and cook for 1 to 2 minutes until softened.
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Stir in the minced garlic and cook until the shallots begin to color and the garlic is fragrant.
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Add the diced celeriac, cubed turnips, fresh thyme leaves, and rosemary sprigs to the casserole. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are coated in the butter and begin to lightly brown.
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Season with salt and pepper to taste.
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Pour in the white wine, vegetable stock, and reserved mushroom soaking liquid. Allow the mixture to gently bubble, then cover and simmer for 8 to 10 minutes.
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Stir in the sliced mushrooms and continue to simmer while you prepare the dumplings.
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For the Dumplings:
- In a bowl, combine the self-raising flour with a pinch of salt and pepper.
- Rub in the chilled, diced butter until the mixture resembles breadcrumbs.
- Mix in the grated Parmesan cheese and chopped thyme leaves.
- Make a well in the center and add the beaten egg.
- Gradually pour in the milk, stirring until a soft dough forms.
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On a floured surface, turn out the dough and gently press it into a circle about 6 inches in diameter.
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Cut the dough into six equal triangles.
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Arrange the dumplings on top of the simmering vegetables in the casserole dish.
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Cover the casserole with a lid and transfer to the preheated oven.
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Bake for 30 minutes until the dumplings have risen and are nicely golden brown.
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Remove the lid, increase the oven temperature to 200ยฐC (400ยฐF), and continue baking for an additional 5 to 10 minutes until the vegetables are tender and the dumplings have further browned.
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Serve your pot-roasted vegetables with Parmesan and thyme dumplings hot from the oven, with a sprinkle of extra fresh thyme leaves or grated Parmesan on top if desired.
This comforting dish of hearty vegetables, aromatic herbs, and savory Parmesan dumplings is perfect for cozy weeknights or any time you’re craving a satisfying meal straight from the oven! Enjoy the rich flavors and comforting warmth of this pot-roasted delight! ๐ฟ๐ฅ๐ง
