Roasted Roots with Peasemeal Dumplings

Roasted Roots with Peasemeal Dumplings
Print Recipe
Roasted Roots with Peasemeal Dumplings
Print Recipe
  1. Pre-heat oven 190 C.
  2. Drizzle heavy-based casserole lightly with oil and sauté roots to roast the edges for 15 minutes or so. Season and mix together.
  3. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked with the sauce rich and flavoursome.
  4. Meanwhile make dumplings: Place dry ingredients in a bowl then mix with sufficient milk to make a moist dough.
  5. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  6. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  7. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies

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