Roasted Vegetables with Peasemeal Dumplings
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Roasted Vegetables with Peasemeal Dumplings
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Ingredients
- 2 parsnipspeeled/scrubbed and cut in wedges
- 2 carrotspeeled/scrubbed and cut in wedges
- 2 beetsboiled and peeled
- 1 onionpeeled and cut in wedges
- Isle of Skye Sea Salt and freshly milled pepper
- rosemary and dried oregano
- 1 fresh chillior more if you prefer, split and added to pan
- Summer Harvest Rapeseed Oil
- 2 medium tins chopped tomatoes
- For dumplings…
- 100g plain flour
- 2tsps baking powder
- 100g Ark of Taste Golspie Mill peasemeal
- Isle of Skye Sea Salt
- Chopped parsley/chives
- Milk to mix
Instructions
- Pre-heat oven 190 C
- Scatter vegetables in a roasting tin. Drizzle lightly with oil. Add salt and pepper. Shake in tin to mix together.
- Oven-roast for 15 minutes until coloured and curling at edges. This can all take place on hob if preferred.
- Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked and sauce is rich and flavoursome. Adjust seasoning as required.
- Meanwhile make dumplings. Place dry ingredients in a bowl and 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 – they will keep you right what strength to buy!