Spring Vegetarian Casserole With Cute Herb Dumplings

• 3/4 cup self raising flour
• 3 1/2 tablespoons butter at room temperature, cut in pieces
• 7 1/16 tablespoons mature cheddar finely grated
• 3 tablespoons chopped parsley finely
• 3 tablespoons light olive oil
• 1/2 shallots peeled and cut in lengthways
• 9/16 pound small new potatoes cut int half
• 1/2 garlic cloves 3 peeled, cut in lengthways
• 1 9/16 cups baby carrots scraped but left whole
• 3 wedges fennel bulbs about 500 g total weight, each cut into 8
• 2 9/16 cups vegetable stock boiling, Marigold Swiss bouillion is goo
• 1 1/4 cups white wine fruity, such as sauvignon blanc or pinot grigio
• 1 pinch muscovado sugar light or dark
• 1/2 teaspoon light soy sauce
• 7 ounces green beans trimmed and cut in half
• 2 5/8 cups chestnut mushrooms halved if large
• 3/4 teaspoon courgettes 200 baby, each cut into 4 chunks, or courgettes cut in sticks
• 2 teaspoons cornflour
• 1/2 fresh red chilli seeded and finely chopped
• 1 tablespoon chives each snipped, and chopped parsley

1. To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
2. Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and ch<
3. Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
4. Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.

flour, butter, parsley finely, light olive oil, shallots, potatoes, garlic, carrots, total weight, vegetable stock boiling, white wine, muscovado sugar, soy sauce, green beans, mushrooms, baby, cornflour, fresh red chilli, chives

Taken from www.yummly.com/recipe/Spring-Vegetarian-Casserole-With-Cute-Herb-Dumplings-1675069 (may not work)