Roasted Roots with Peasemeal Dumplings
Roasted Roots with Peasemeal Dumplings
Ingredients
2
parsnips – peeled/scrubbed and cut in wedges
2
carrots – peeled/scrubbed and cut in wedges
2
beets – boiled and peeled
1
onion – peeled & cut in chunks
Sea salt and freshly milled pepper
1
tsp
fine mixed herbs – rosemary, oregano, bay
1
fresh Scottish chilli – or more if you prefer
Summer Harvest Rapeseed Oil
2
tins chopped tomatoes
For dumplings…
100
g
plain flour
2
tsps
baking powder
100
g
peasemeal
pinch
Blackthorn sea salt
Chopped oregano
Milk to mix
Instructions
Pre-heat oven 190 C.
Drizzle heavy-based casserole lightly with oil and sauté roots to roast the edges for 15 minutes or so. Season and mix together.
Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked with the sauce rich and flavoursome.
Meanwhile make dumplings: Place dry ingredients in a bowl then mix with sufficient milk to make a moist dough.
Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
Serves: 4-6
Recipe Notes
Fresh chillies available from
Galloway Chillies