Hearty Vegetable Stew with Parmesan Dumplings Recipe Serves: 4 - 6 | Preparation Time: 20 minutes | Cooking Time: 45 minutes Ingredients 15 millilitre oil 1 Small red onion, finely diced 400 gram Tin tomato purée 400 gram Tin chopped tomatoes 1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce 4 Potatoes, peeled and diced 400 gram Tin chickpeas 175 gram Self-raising flour 75 gram Grated vegetable fat 1 tablespoon Parsley, finely chopped 2 tablespoon Finely grated Parmesan cheese 2 cup Frozen cut green beans 1 pinch Robertsons White Pepper 1 cup Water to mix Instructions In a large pan heat oil. Add the onion and sauté for a few minutes. Add the tomato purée and the tinned tomatoes. Add 400ml boiling water and the KNORR Fresh Ideas Chicken & Mushroom Pan. Add potatoes, green beans and chickpeas, boil for 20 minutes. Dumplings: Sieve the flour into a bowl, add the vegetable fat, parsley, parmesan cheese and pepper. Next add enough water - about 2-3 tablespoons - to make a soft but not sticky dough. Lightly flour your hands and roll the dough into eight small balls. Turn down the heat, add dumplings and leave to simmer for a further 15-20 minutes or until potatoes are soft and the dumplings are cooked through.
Posted on: Mon, 15 Jul 2013 15:50:44 +0000
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