Hot pot love
9th February 2010
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I need to ramble a little more-  it seems the cold weather and 14 Days of Love Campaign has got me in a the mood for romance…mmm! Well for hearty home cooking anyway…it was in the steam of my kitchen that my very warming vegetable hot pot took shape….my winter fling led me to create a heart shaped dumpling amongst some rather plain ones. Ahhh….but where is Mr Love to share it with me?..........

Gather together...

1tbsp olive oil
1 medium onion, finely sliced

300g (11oz) parsnips, carrots and swede, peeled and cut into bite-sized chunks
1 large potato, peeled and cut into chunks
1 garlic clove, crushed
1tsp smoked paprika
1tbsp tomato purée
1tbsp plain flour
About 600ml (1 pint) hot vegetable stock
1 bay leaf


For the dumplings

100g (3½oz) plain flour
1½tsp baking powder
25g (1oz) vegetarian suet
½tbsp each chopped dill and curly parsley
2tsp creamed

1.Preheat the oven to 180ºC (160ºC fan) mark 4. Heat the oil in a hob-proof casserole and fry the onion for 10min until softened. Add vegetables and fry for 5min. Add garlic and cook for 1min.

2. Stir in the paprika, tomato purée and 1tbsp flour. Cook for 1min, then pour in stock - the vegetables should be just covered. Add the bay
leaf. Cover the casserole and cook in the oven for 20min.

3. Sift the remaining flour, baking powder and ¼tsp salt into a large bowl. Stir in the suet, herbs, horseradish and about 75ml (3fl oz) iced water
to make a soft dough. Shape into eight balls or little hearts if you are feeling all loved up, and place on top of the stew. Cover and return to the oven for 15min. Remove lid and cook for 5min

Go on share some love x




About the Author

Becca A

Member since: 8th March 2011

I live at the edge of a pretty little town at the foot of the Malvern Hills, where days are long and always sunny, my house tidy, cupboards full, and the washing pile non existent...hmm maybe not.

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