Vegetable Casserole with Dumplings Crockpot Recipe

Vegetable Casserole with Dumplings Crockpot Recipe



Ingredients needed:

* 1 tablespoon of olive oil
* 1 onion, roughly chopped
* Salt and Pepper
* 3 garlic cloves, finely chopped
* pinch of dried chile flakes
* 2 leeks, trimmed and thickly sliced
* 3 carrots, peeled and roughly chopped
* 2 celery stalks, roughly chopped
* 1 tablespoon of all-purpose flour
* 2 cups of hot vegetable stock
* 14 oz. can of cannellini beans, drained and rinsed
* few sprigs of rosemary
* 2 cups of self-rising flour
* 1/2 cup of shortening
* 2 tablespoons of finely chopped flat-leaf parsley

Preparation steps:

* Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3 to 4 minutes until soft. Season with salt and pepper, then stir in the garlic and chile flakes. Add the leeks, carrots, and celery and continue cooking for a further 10 minutes, stirring occasionally, until softened. Stir in the all-purpose flour, then gradually stir in the stock. Add the beans and rosemary, and transfer everything to the crockpot. Cover with the lid and cook on low for 7 hours or on high for 4 hours.
* About 45 minutes before the end of the cooking time, prepare the dumplings. Mix together the self-rising flour, shortening, and parsley and season well. Add about 1/2 cup of cold water to form a soft, slightly sticky dough, trickling in more water if it seems too dry. Form into 12 balls and drop them into the stew for the last 30 minutes of cooking. Push them down a little so they are just immersed and cover with the lid. Remove the rosemary sprigs. Serve with some crusty bread and enjoy.

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