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Vegetarian

Celeriac Casserole with Dumplings

This wholesome warming one-pot vegetarian casserole is perfect for cold nights. It's full of beans, celeriac and topped with fluffy dumplings and simple enough to whip up quickly.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • For the Stew

  • 1
    Onion, chopped
  • 1 tbsp
    Olive oil
  • 2 tbsp
    Butter
  • 25g
    Plain flour
  • 1 tsp
    English mustard powder
  • 150ml
    Apple juice
  • 900ml
    Vegetable stock
  • 2 tbsp
    Wholegrain mustard
  • 4
    Bay leaves
  • 450g
    Peeled celeriac, chopped into 1–2cm thick, small wedges
  • 2
    Leeks, trimmed and cut into 2cm chunks
  • 100g
    Baby spinach
  • 400g
    Tin of cannellini beans, drained and rinsed
  • 1 tbsp
    Chopped fresh tarragon
  • -
    Salt and freshly ground black pepper

  • For the Dumplings

  • 150g
    Self-raising flour, plus extra for rolling
  • ½ tsp
    Baking powder
  • 25g
    Cold butter, diced
  • 2 tbsp
    Chopped fresh tarragon, plus a little extra to serve if preferred
  • ¼ tsp
    Salt
  • 75g
    Natural yoghurt

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a 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 stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer.
  2. Add the celeriac 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.
  3. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  4. 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.
  5. Arrange the dumplings on top of the bean stew. 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. Spoon into shallow bowls to serve, scattered with extra tarragon if you like.