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Celeriac Stew with Dumplings

Vegetarian

Vegetarian

Borrowed from the LEON Happy One-Pot Vegetarian cookbook, this Celeriac Stew with Dumplings is the ultimate plant-based comfort food. The earthy, nutty celeriac is bolstered by a rich, golden ale-infused broth and protein-packed cannellini beans, while chestnuts add a delightful festive sweetness. The crowning glory is a batch of fluffy suet dumplings that soak up the savoury juices before crisping up to a golden finish in the oven. It’s a hearty, soul-warming meal that proves vegetarian cooking can be just as satisfying as any traditional stew.

Serves: 4
Course: Main
Prepare: 20 minutes
Cook: 60 minutes
Total: 80 minutes

Ingredients

For the Stew:

2–3 tbsp extra-virgin olive oil
125g chestnut mushrooms, halved
2 sticks of celery, diced
1 onion, diced
1 carrot, diced
200ml golden ale
450ml vegetable stock
500g celeriac, cut into 2cm chunks
2 bay leaves
Sprig of thyme
150g cooked chestnuts, chopped
400g tin of cannellini beans, drained and rinsed
50g kale, stalks removed and shredded
Salt and pepper

For the Dumplings:

Small handful of flat-leaf parsley, finely chopped
100g vegetable suet
200g plain flour
1 tsp baking powder
150ml cold water (approx.)
Salt and pepper

Method

  1. Sauté the mushrooms: Heat 2 tablespoons of oil in a wide, ovenproof pan over a medium heat. Add the mushrooms and sauté for 5 minutes until softened and browned. Remove and set aside.
  2. Soften the aromatics: Add a splash more oil to the pan and stir in the celery, onion, and carrot. Soften gently for 15 minutes, stirring often, ensuring they don’t brown too quickly.
  3. Simmer the base: Pour in the ale and simmer for 1–2 minutes. Add the stock, celeriac chunks, bay leaves, thyme, and a generous seasoning of salt and pepper. Bring to a gentle boil, cover, and simmer for 15 minutes.
  4. Prepare the oven: Heat the oven to 200°C.
  5. Make the dumplings: In a bowl, mix the parsley, suet, flour, baking powder, salt, and pepper. Gradually add enough water to create a soft, slightly sticky dough. Handling the dough as little as possible, divide it into 16 small balls.
  6. Assemble the stew: Stir the cooked mushrooms, chestnuts, cannellini beans, and shredded kale into the pan. If the stew looks dry, add a splash of hot water. Replace the lid and cook on the hob for 5 minutes.
  7. Bake the dumplings: Taste the stew and adjust the seasoning. Nestle the dumplings on top of the vegetables. Cover with the lid and bake in the oven for 10 minutes.
  8. Golden finish: Remove the lid and bake for a final 10–15 minutes until the dumplings have puffed up and are golden brown. Serve immediately.

Nutrition

Energy

 2615kJ / 625kcals

Fat

 31.5g

Saturated Fat

 18.2g

Carbohydrates

 65.4g

Sugars

 8.5g

Fibre

 14.2g

Protein

 12.8g

Salt

 1.8g

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