16. Sweet Root Vegetable Stew with Semolina Dumplings
Ingredients
- 3 tbsp olive oil
- 10 baby shallots, peeled
- 6 garlic cloves, peeled
- 1 small celeriac, peeled and cut into 7cm x 1.5cm batons
- 4 small turnips, peeled and cut into 1.5cm wedges
- 4 large carrots, peeled and cut into 7cm x 1.5cm batons
- 2 bay leaves
- 5g fresh thyme leaves
- 200ml white wine
- 900ml vegetable stock
- 120ml double cream
- 60g baby spinach, shredded
- 10g tarragon leaves, roughly chopped
For the dumplings
- 2 eggs, separated
- 70g unsalted butter, diced, at room temperature
- 120g coarse semolina
- 25g fresh breadcrumbs
- 30g parmesan, grated
- 5g fresh sage leaves, chopped
- 1 tsp dried mint
- ¼ tsp ground turmeric
- Salt and black pepper
Instructions
- Start by making the dumplings. Put the egg whites in a clean mixing bowl and whisk on a high speed until they form soft peaks. Remove from the bowl, set aside and clean out the bowl. Cream the butter on high speed until it turns pale and soft. Add the egg yolks one at a time, and beat until well combined. With the mixer on a slow speed, add the semolina, breadcrumbs, parmesan, sage, dried mint, turmeric and a quarter-teaspoon of salt. Once these are all well incorporated, gently mix in the egg whites.
- Use your hands to roll the dumpling mix into 10g balls – you should end up with about 40 in all. Bring a large pot of water to a boil, add the dumplings, boil for eight minutes, strain and set aside.
- In a large, heavy-based pot, heat the oil on a high heat. Add the shallots and garlic, cook for two to three minutes, until they start turning golden-brown, then add the vegetables, bay and thyme. Cook for five minutes, until the vegetables start to brown, then pour in the wine and leave for a minute to bubble and reduce. Add the stock, a teaspoon and a half of salt and a healthy grind of black pepper. Bring to a boil, then lower the heat and simmer for 15 minutes, until the vegetables are almost cooked. Use a slotted spoon to remove the vegetables from the broth and set aside.
- Bring the liquid to a boil, slowly whisk in the cream, then add the dumplings. Cover and simmer on a low heat for 15 minutes. Return the vegetables to the pot, add the spinach and stir very gently. Allow the vegetables to warm through, then serve in shallow soup bowls, with tarragon sprinkled on top.
