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Root Vegetable stew- New years Eve Vegetarian Starter.

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Adjust Servings:
For the stew:
1 Tbsp Olive Oil
1 medium (finely sliced) Onion
300 g (11 oz) (Cut into bite sized chunks) Carrots, swede, and parsnips
1 Large (Cut into chunks) Potatoes
1 (Crushed) Garlic Cloves
1 Tsp Smoked Paprika
1 Tbsp Tomato puree
1 Tbsp Plain Flour
600 ml (1 pint) Hot vegetable stock
1 (chop it into bite sized pieces) Zucchini
1 floret (chopped into bite sized pieces) Broccoli
200 g (chopped) Mixed Mushrooms
1 Fresh bay leaf
For the Dumplings:
100 g (3 1/2 oz) Plain Flour
1 1/2 tsp Baking Powder
25 g (1 oz) Vegetarian suet
1/2 Tbsp (chopped plus extra to garnish) Fresh dill, and curly parsley.
2 Tsp Creamed horseradish

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Root Vegetable stew- New years Eve Vegetarian Starter.


    A one-pot dish that all vegetarians will crave!

    • 1 hour 20 minutes.
    • Serves 4
    • Medium


    • For the stew:

    • For the Dumplings:



    This delicious, and amazing stew is perfect for the vegetarians that come over for New Year’s Eve dinner. The stew talks to me in such a different manner. In addition, to this it is a one-pot meal; hence is equal to simple cooking and easy cleaning up after that.


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    Heat the oven to 180 C or mark 4. In a hob-proof pot heat the oil and gently fry the onions until they soften. Then add into the pot for frying; zucchini, mushrooms, carrots, parsnips, swede, and potato in for 5 minutes. After frying the vegetables then add the garlic and cook for exactly 1 minute.


    Mixing into the vegetables; the tomato puree, paprika and the flour. Then for 1 minute cook them & then covering the vegetables with just enough vegetable stock. Add in the bay leaf. After adding the bay leaf in, cover the pot and cook for 20 minutes in the oven or until the vegetables are soft/tender enough.


    Optional step:

    For the time being, let's make the dumplings. In a large bowl; into the sieve put the flour, the baking powder and the 1/4 tsp of salt and sift that into the bowl. Then stir in the suet, the herbs as well as the horseradish, followed by iced water 75 ml (3fl oz) of that - which would be enough to make a soft, fluffy and not sticky dough. Taking the dough and shaping 8 balls, putting them on top of the stew (space them evenly apart as they will grow in size, also do not handle the dumplings too much or they will become very tough). Then covering the stew and putting it back into the oven for 15 minutes. Cover and return the stew to the oven for 15 more minutes. After this removing the cover and cook the stew for another 5 minutes to dry the outside of the dumplings. Serve the stew immediately.

    Tania Munir

    An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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