Name: Vegetable stew with caraway dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Vegetable stew; 1 tablespoon olive oil; 2 small leeks, trimmed, washed, thinly sliced; 2 swedes or parsnips, peeled, coarsely chopped; 2 stalks celery, trimmed, coarsely chopped; 2 carrots, coarsely chopped; 1 onion, coarsely chopped; 2 cup vegetable stock; 420 gram can cannellini beans, rinsed, drained; 400 gram can diced tomatoes; 1 tablespoon soy sauce; 1 tablespoon tomato paste; 1 bay leaf; 1/4 cup oregano leaves; Caraway dumplings; 2 1/2 cup fresh breadcrumbs; 2 eggs, lightly beaten; 1 teaspoon caraway seeds; 1 lemon, finely grated rind

Ingredients

Vegetable stew

1 tablespoon olive oil

2 small leeks, trimmed, washed, thinly sliced

2 swedes or parsnips, peeled, coarsely chopped

2 stalks celery, trimmed, coarsely chopped

2 carrots, coarsely chopped

1 onion, coarsely chopped

2 cup vegetable stock

420 gram can cannellini beans, rinsed, drained

400 gram can diced tomatoes

1 tablespoon soy sauce

1 tablespoon tomato paste

1 bay leaf

1/4 cup oregano leaves

Caraway dumplings

2 1/2 cup fresh breadcrumbs

2 eggs, lightly beaten

1 teaspoon caraway seeds

1 lemon, finely grated rind

Method

1.Preheat oven to moderate, 180°C.

2.Heat oil in a large saucepan on high. Saute leeks, swedes, celery, carrots and onion 4-5 minutes, until onion is tender.

3.Stir in stock, beans, tomatoes, soy, paste and bay leaf. Bring mixture to boil.

4.Transfer mixture to a large casserole dish. Bake, covered, 20 minutes. Uncover; bake a further 10 minutes.

5.Meanwhile, to make caraway dumplings, combine all ingredients in a large bowl; season to taste. Using wet hands, shape tablespoons of mixture into balls.

6.Arrange dumplings over casserole. Bake casserole, covered, a further 5-10 minutes until dumplings soften. Serve sprinkled with oregano leaves.