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It's a vegetable casserole - suitable for northern europeans, but with suet dumplings guaranteed to clog the arteries of the rest of the world. (It also doesn't look very pretty, but it tastes nice, which is what counts...)
Ingredients are: various vegetables (I remember potato, swede, parsnips, carrots, onion, leeks and celery - there may have been others), sage and thyme, butter, flour and cider (using the worldwide definition, not the prohibition-era US definition) for the sauce, and flour, vegetable suet and water for the dumplings (not pictured).
Ingredients
Chopped vegetables are added to pan (I didn't have a flameproof casserole at the time - I do now so next time I'll use that!). Depending on cooking time they are added sooner or later (I forget which went in when - sorry). Herbs are added, and its all cooked on cooker top for about 30 minutes.
(The diet coke is not part of the recipe!)
Meanwhile, I made a roux (butter and flour heated in pan - see previous volumes!)
stirred in cider to make the sauce.
Everything was transfered to an oven proof dish, and went in the oven for about 1.5 hours.
Dumplings take about 30 minutes to cook. Normally they would go in the oven with everything else, but there wasn't room so I cooked them seperately in a pan of vegetable stock.
Shredded suet and flour (1 part to 2 parts) are mixed with water to from a dough
which is formed in to balls,
and they are boiled for around 20 minutes.
I added them to the casserole dish to finish off cooking in the oven.
When it's done, remove from the oven and serve.
Finished. I should have split one of the dumplings to show that they are fluffy inside, but didn't - you'll just have to take my word for it :)
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