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Vegetable casserole with dumplings
Fruit and vegetables
1
onion
, chopped
450g/1lb peeled
celeriac
, chopped into 1–2cm/½–¾in thick, small wedges
2
leeks
, trimmed and cut into 2cm/¾in chunks
100g/3½oz baby
spinach
1 tbsp chopped fresh
tarragon
2 tbsp chopped fresh
tarragon
, plus a little extra to serve if preferred
Tins, packets and jars
25g/1oz
plain flour
1 tsp
English mustard
powder
2 tbsp
wholegrain mustard
400g tin
cannellini beans
, drained and rinsed
Cooking ingredients
1 tbsp
olive oil
900ml/1½ pint
vegetable stock
4
bay leaves
150g/5½oz
self-raising flour
, plus extra for rolling
½ tsp
baking powder
¼ tsp
salt
Dairy, eggs and chilled
2 tbsp
butter
25g/1oz cold
butter
, diced
75g/2¾ oz natural
yoghurt
Other
150ml/5fl oz
apple juice
salt and freshly ground black pepper
Back to recipe
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