Vegetable casserole recipe
Vegetable casserole with dumplings This wholesome warming one-pot vegetarian casserole is perfect for cold January nights. It's full of beans, celeriac and topped with fluffy dumplings. This wholesome one pot is perfect for cold nights – simple enough to whip up quickly, but smart enough to serve to friends. 1 onion, chopped1 tbsp olive oil2 tbsp butter25g/1oz plain flour1 tsp English mustard powder150ml/5fl oz apple juice900ml/1½ pint vegetable stock2 tbsp wholegrain mustard4 bay leaves450g/1lb peeled celeriac, chopped into 1–2cm/½–¾in thick, small wedges2 leeks, trimmed and cut into 2cm/¾in chunks100g/3½oz baby spinach400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh tarragonsalt and freshly ground black pepper 1 onion, chopped 1 tbsp olive oil 2 tbsp butter 25g/1oz plain flour 1 tsp English mustard powder 150ml/5fl oz apple juice 900ml/1½ pint vegetable stock 2 tbsp wholegrain mustard 4 bay leaves 450g/1lb peeled celeriac, chopped into 1–2cm/½–¾in thick, small wedges 2 leeks, trimmed and cut into 2cm/¾in chunks 100g/3½oz baby spinach 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 150g/5½oz self-raising flour, plus extra for rolling½ tsp baking powder25g/1oz cold butter, diced2 tbsp chopped fresh tarragon, plus a little extra to serve if preferred¼ tsp salt75g/2¾ oz natural yoghurt 150g/5½oz self-raising flour, plus extra for rolling ½ tsp baking powder 25g/1oz cold butter, diced 2 tbsp chopped fresh tarragon, plus a little extra to serve if preferred ¼ tsp salt 75g/2¾ oz natural yoghurt Method Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer.Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6.For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls.Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like. Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer. Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer. Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6. Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6. For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls. For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls. Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like. Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like.