Winter vegetable stew with dumplings

After an unbelievable summer, autumn is now upon us and I can already feel the chill of winter in the air. One of the advantages of this time of year is that it's finally time for soups, stews and warm, healthy meals again! Having not used the oven for months, I'm now ready for this recipe. This stew is one of my favourites. The recipe is very simple and satisfying thanks to all the root vegetables and it's topped off with delicious dumplings.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stew

3 tbsp olive oil

45 g white flour

1 onion, finely chopped

3 garlic cloves, finely chopped

1 ⅓ litres vegetable bouillon

450 g waxy potatoes, cut into approx. 2.5 cm cubes

2 celery, cut into pieces approx. 3 cm long

2 carrots, cut into slices approx. 1 cm thick

1 tsp paprika

1 tsp dried thyme

Dumplings

180 g white flour

2 tsp baking powder

½ tsp salt

½ tsp dried basil

½ tsp dried oregano

1 ¾ dl almond drink

2 tbsp olive oil

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How it's done

Stew

Heat the oil in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Add the onion and garlic, continue to cook for approx. 1 min. Remove the pan from the heat. Pour in the stock, bring to the boil while stirring. Add the vegetables, season and cook over a medium heat for approx. 25 mins.

Dumplings

Mix the flour with the baking powder, salt and herbs. Combine the almond milk and oil, add to the flour and mix into a dough.

Using two spoons rinsed in cold water, shape the dough into approx. 12 quenelles, place on top of the vegetables. Cover the dumplings and cook over a medium heat for approx. 15 mins.

Good to know

Tip:	Garnish with finely chopped flat-leaf parsley and serve.

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