I am a sucker for a good stew in the Autumn/Winter, especially if it comes with dumplings. They are nostalgic, fluffy, crisp on the top and slightly soggy on the bottom, balls of deliciousness. These dumplings have a shed load of dill added to them to add a little bit of flavour and complement the veg in the stroganoff, also I love herbs and think that they are completely underused!
- 2 Cloves Garlic, peeled
- 4 Cavelo Nero leaves
- 1 Small Head of Broccoli (use the left over stalks in my pesto recipe here)
- 100g Mushrooms
- 1 tbsp Plant Based Butter
- 1 tsp White Miso
- 5 sprigs fresh Thyme
- 100ml Oatly Creme Fraiche
- 1 tsp Corn Flour
- 300ml Soya Milk
- Juice 1 Lemon
- Black Pepper
For the Dumplings:
- 150g Plain Flour
- 1/2 tsp Baking Powder
- 75g Butter
- 5g Fresh Dill, finely chopped
- 25ml Soya Milk
- Salt & Pepper
- Preheat the oven to 180 degrees.
- Start by slicing the Cevelo Nero and Mushrooms into thin slices, aiming to get them similar sizes. Cut the broccoli into small florets. Finely dice the garlic.
- Add the butter to a frying pan along with the garlic and leave to heat up, making sure not to burn the garlic. Once the pan is warm and the butter is melted, add the vegetables and cook on a medium heat until soft – about 10 mins. You may need to add a splash of water to loosen the veg from the bottom of the pan. Once the veg is soft stir in the miso paste, a good pinch of black pepper and the thyme.
- Add the cornflour to a small ramekin with 1 tbsp of milk, and mix together. Add the remaining milk and creme fraiche to the frying pan with the vegetables, then add the cornflour mix and stir to combine. Squeeze in the lemon juice and increase the heat and simmer for 4-5 mins until the milk has slightly thickened, then turn off the heat.
- To make the dumplings, add the flour and butter to a bowl and rub together using your fingers until a crumbly, sticky consistency is reached. Add the remaining ingredients and mix together using a wooden spoon until the ingredients come together into a loose, sticky dough.
- Pour the stroganoff into a oven proof dish, using a spoon or your hands divide the dumpling dough into six balls and place evenly spaced onto the stroganoff.
- Bake in the oven for 25-30 mins until the dumplings are golden and crispy on the top.
One thought on “Creamy Cavelo Nero & Broccoli Stroganoff with Dill Dumplings”
I love dumplings, this looks really tasty.