Name: Vegetable stew with polenta dumplings
Prep time: 30 min
Cook time: 540 min
Total time: 570 min
Yield: 4
Ingredients: 1 medium red onion (170g), cut into wedges; 2 medium zucchini (240g), sliced thickly; 4 yellow patty pan squash (120g), cut into wedges; 1 medium kumara (orange sweet potato) (400g), chopped coarsely; 2 medium carrots (240g), chopped coarsely; 1 trimmed corn cob (250g), cut into 6 rounds; 1 medium red capsicum (bell pepper) (350g), chopped coarsely; 2 flat mushrooms (160g) cut into wedges; 3 clove garlic, crushed; 30 gram sachet taco seasoning; 2 teaspoon paprika; 800 gram canned crushed tomatoes; 1 cup (250ml) vegetable stock; 2 tablespoon fresh flat-leaf parsley leaves; Polenta dumplings; 1 cup (150g) self-raising flour; 2 tablespoon polenta (cornmeal); 60 gram cold butter, chopped; 1 egg, beaten lightly; 1/4 (20g) finely grated parmesan; 2 tablespoon milk, approximately

Vegetable stew with polenta dumplings

Looking for a twist on the classic winter stew? Get creative in the kitchen with this hearty vegetable stew with delicious polenta dumplings.

Serves 4

Prep

30M

Cook

Total

9H 30M

Ingredients

1 medium red onion (170g), cut into wedges

2 medium zucchini (240g), sliced thickly

4 yellow patty pan squash (120g), cut into wedges

1 medium kumara (orange sweet potato) (400g), chopped coarsely

2 medium carrots (240g), chopped coarsely

1 trimmed corn cob (250g), cut into 6 rounds

1 medium red capsicum (bell pepper) (350g), chopped coarsely

2 flat mushrooms (160g) cut into wedges

3 clove garlic, crushed

30 gram sachet taco seasoning

2 teaspoon paprika

800 gram canned crushed tomatoes

1 cup (250ml) vegetable stock

2 tablespoon fresh flat-leaf parsley leaves

Polenta dumplings

1 cup (150g) self-raising flour

2 tablespoon polenta (cornmeal)

60 gram cold butter, chopped

1 egg, beaten lightly

1/4 (20g) finely grated parmesan

2 tablespoon milk, approximately

Method

Vegetable stew with polenta dumplings

1.Place vegetables, seasoning, paprika, tomatoes and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.

2.Make polenta dumpling mixture.

3.Drop level tablespoons of the polenta dumpling mixture, about 2cm (¾ inch) apart, on top of stew. Cook, covered, on low, for 30 minutes or until dumplings are firm to touch and cooked through. Serve stew with dumplings and sprinkle with parsley.