Pot Roasted Vegetables With Parmesan And Thyme Dumplings

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 ounces dried wild mushrooms
• 3 tablespoons olive oil
• 2 ounces butter
• 18 small shallots, peeled
• 2 cloves garlic, crushed
• 12 ounces jerusalem artichokes, scrubbed
• 1 small celeriac, about 1 lb,cut into 1 inch dice
• 12 ounces baby carrots, trimmed and scrubbed
• 12 ounces turnips, peeled and cut int 1 inch dice
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 7 ounces wine
• 7 ounces vegetable stock
• 8 ounces self raising flour (1 cup plus 2 tbs)
• 2 ounces butter, diced
• 3 ounces freshly grated parmesan cheese
• 1 tablespoon fresh thyme leave
• 1 large egg
• 6 tablespoons milk

Recipe

• 1 preheat oven to 180*c, 350*f.
• 2 pour 2 cups boiling water over the mushrooms in a bowl and soak for 15 to 20 minutes.
• 3 strain, reserve liquid and roughly chop mushrooms.
• 4 heat the olive oil and butter in a large flameproof casserole.
• 5 add the shallots and soften for 1 to 2 minutes.
• 6 add the garlic and cook until the shallots start to colour.
• 7 tip the vegetables, thyme and rosemary in and cook over a medium heat for 5 to 6 minutes, until coated in butter and starting to colour.
• 8 season.
• 9 pour over the wine, stock and mushroom liquid.
• 10 allow to come to a gentle bubble, cover and simmer for 8 to 10 minutes.
• 11 stir in mushrooms.
• 12 meanwhile, make dumplings.
• 13 put the flour into a bowl and season.
• 14 rub in the butter until the mixture resebles breadcrumbs, then mix in the parmesan and thyme and bread the egg into the centre.
• 15 pour in the milk and stir until it forms a soft dough.
• 16 turn out onto a floured board and press out to a circle about 6 inches in diameter.
• 17 cut into six triangles.
• 18 place the dumplings on top of the vegetables, cover and cook in the oven for 30 minutes until risen nicely.
• 19 remove the lid, turn oven heat up to 400*f and cook a further 5 to 10 minutes until the vegetables are tender and the dumplings have browned a little.