Winter Casserole with Herb Dumplings Unverified!

Looks like autumn. With dumplings.

Ingredients

  • 2 potatoes
  • 2 carrots
  • 1 small fennel bulb
  • 1 small rutabaga
  • 2 leeks
  • 2 zucchini
  • 1/4 cup butter or margarine
  • 2 Tbl flour
  • 1 can lima beans, with liquid reserved
  • 2 1/2 cups vegetable stock
  • 2 Tbl tomato paste
  • 1 stick cinnamon
  • 2 tsp coriander
  • 1/2 tsp ground ginger
  • 2 bay leaves
  • salt and pepper, to taste

Dumplings

  • 1 1/2 cups all-purpose flour
  • 4 oz "vegetarian suet", shredded; or chilled butter, grated
  • 1 tsp dried thyme

Preparation

Additinal 1 stp salt, 1/2 cup milk

Cut veg into even cunks and fry in 1/4 cup butter or margarine for tin minutes. Add flour, lima bean liquid, stock, tomato paste, cinnamon, coriander, ginger, bay leaves and salt and pepper to taste. Simmer covered for 10 minutes. Incorporate the beans and simmer another 5 minutes.

Prepare the dumlings: mix flour, "suet" or butter, thyme and salt with the milk to make a firm dough. Hand-kneed dough until smouth. Divide the dough into a dozen pieces and form each piece into a ball. Incorporate into simmering stew, allowing for expansion. Cook covered an additional 15 minutes.

Remove cinnamon stick and bay leaves before serving.