Name: One Pan Vegetable Casserole with Dumplings
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 onion, chopped; 1 tablespoon of olive oil; 2 tablespoons of butter; 2 tablespoons of flour; 1 teaspoon of mustard, powder; 1/2 cup of apple juice; 3 cups of broth, vegetable; 2 tablespoons of mustard, brown; 4 bay leaf(s); 1 turnip(s), peeled, chopped thick; 2 leek(s), cleaned, sliced; 1/2 cup of fresh baby spinach; 1 14-16 oz can of beans, cannellini (or other white beans) drained and rinsed; 1 tablespoon of tarragon, fresh, chopped; salt and pepper, to taste; 1 cup of flour, all purpose - plus extra for rolling; 1/2 teaspoon of baking powder; 2 tablespoons of butter, cold, diced; 2 tablespoons of tarragon, fresh, chopped; 1/4 teaspoon of salt; 4 tablespoons of yogurt, plain

One Pan Vegetable Casserole with Dumplings

At a Glance

Prep: 15 minutes
Cook: 30 minutes
Servings: 4 servings

Dietary

Egg-free
Nut-free
Soy-free
Vegetarian

Allergens

Contains or may contain: Milk
Wheat.

Calories 415.5 per serving 1662 for selected servings

Fat 16g per serving 64g for selected servings

Sugar 8.3g per serving 33g for selected servings

Protein 11g per serving 44g for selected servings

Carbohydrates 56g per serving 224g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

The perfect budget-friendly and easy-to-make vegetable casserole. Packed with wholesome ingredients, this comforting dish features a medley of vegetables in a flavorful broth, topped with fluffy dumplings.

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Ingredients

1 onion, chopped
1 tablespoon of olive oil
2 tablespoons of butter
2 tablespoons of flour
1 teaspoon of mustard, powder
1/2 cup of apple juice
3 cups of broth, vegetable
2 tablespoons of mustard, brown
4 bay leaf(s)
1 turnip(s), peeled, chopped thick
2 leek(s), cleaned, sliced
1/2 cup of fresh baby spinach
1 14-16 oz can of beans, cannellini (or other white beans) drained and rinsed
1 tablespoon of tarragon, fresh, chopped
salt and pepper, to taste
1 cup of flour, all purpose - plus extra for rolling
1/2 teaspoon of baking powder
2 tablespoons of butter, cold, diced
2 tablespoons of tarragon, fresh, chopped
1/4 teaspoon of salt
4 tablespoons of yogurt, plain

Instructions

Preheat Preheat oven to 400F
Brown Put the onion, olive oil, and butter in an ovenproof, wide casserole dish. Fry over low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the broth, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer.
Add the turnip and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste.
Make dumplings For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls.
Add dumplings Arrange the dumplings on top of the bean stew.
Bake Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top.
Serve Spoon into shallow bowls to serve, scattered with extra tarragon if you like.