Vegetable Stew with Caraway Dumplings

Vegetable Stew with Caraway Dumplings

2 small leeks trimmed, thinly sliced
2 swedes or parsnips, peeled, coarsely chopped
2 stalks of celery coarsely chopped
1 onion coarsely chopped
2 cups vegetable stock
420g can cannellini beans, rinsed and drained
400g can diced tomatoes
1 tablespoon soy sauce
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon oregano leaves

Combine all ingredients and cook on low for 8 -9 hours. 1/2 hour before serving place dumplings in slow cooker.

Caraway Dumplings
2 1/2 cups fresh breadcrumbs
2 eggs lightly beaten
1 teaspoon caraway seeds
finely grated rind 1 lemon

To make dumplings, combine all ingredients in a large bowl. Season to taste. Using wet hands, shape tablespoons of mixture into balls.

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