Pot Roasted Vegetables with Parmesan and Thyme Dumplings

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“This is a great casserole for those cold winter nights, delicious and comforting...”
1hr 15mins

Ingredients Nutrition


  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.

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