Spring Vegetable Stew with Herby Dumplings

Spring Vegetable Stew with Herby Dumplings

Serves 4

3 pts per serving

1 spray low-fat cooking spray
100 g shallots, peeled, or pickling onions
2 clove garlic, sliced into slithers
200 g potato(es), new potatoes,
1 stock cube, 600ml (1 pint) boiling
1 portion tomato(s), puree, 2 tablespoons
200 g turnip(s), baby
200 g carrot(s), baby
200 g cabbage, shredded
200 g leek(s), baby, sliced in half crossways
1 pinch salt
1 serving pepper
1 small onion, finely chopped
200 g fresh breadcrumbs, wholemeal
1 zest of 1 orange(s), finely grated
3 tablespoon Schwartz Chopped Parsley, or use thyme, sage or rosemary
1 medium egg(s), beaten

	Preheat the oven to Gas Mark 4/180°C/350°F.
	Spray a large casserole with the cooking spray and fry the onions and garlic on the hob for 10 mins, adding a little water to stop them sticking, until golden and softened.
	Add all the other stew ingredients into the casserole and bake for 20 mins.
	Meanwhile make the dumplings by mixing together all of the ingredients and then dividing the mixture into 12 and rolling each portion into a small ball.
	Remove the casserole from the oven and place the dumplings on the top then replace into the oven for a further 15 mins, until the dumplings are golden brown on top.