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Pot-roasted Vegetables with Parmesan Thyme Dumplings

Pot-roasted Vegetables with Parmesan Thyme Dumplings prepared dish

A hearty one-pot vegetable stew is slowly roasted until the roots are tender and the broth is savory and rich. Fluffy parmesan and thyme dumplings steam on top for a comforting vegetarian dinner with a rustic british feel.

This recipe is british style, dinner, scaled for 6 servings, with 25 min prep and 70 min cook.

Prep: 25 min · Cook: 70 min · Total: 95 min · Serves: 6

Quick cooking notes

  • Core ingredients include cremini mushrooms, yellow onion, baby potatoes, garlic.
  • Follow all 16 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 8 oz cremini mushrooms (quartered)
  • 1 large yellow onion (diced)
  • 1.5 lb baby potatoes (halved)
  • 4 cloves garlic (minced)
  • 1 tsp kosher salt (divided)
  • 1 tbsp fresh thyme leaves (chopped)
  • 2 tsp baking powder
  • 3 tbsp olive oil
  • 3 medium carrots (cut into 1-inch pieces)
  • 1.5 cups all-purpose flour
  • 0.75 tsp black pepper (freshly ground, divided)
  • 0.5 cups parmesan cheese (finely grated)
  • 4 tbsp unsalted butter (cold and cubed)
  • 2 tbsp fresh parsley (chopped)
  • 2 medium leeks (trimmed, rinsed, and sliced)
  • 0.67 cups whole milk (cold)
  • 2 tbsp tomato paste
  • 2 medium parsnips (cut into 1-inch pieces)
  • 0.5 cups dry white wine
  • 1 tbsp soy sauce
  • 1 bay leaf
  • 3 cups vegetable broth (low-sodium)

Instructions

  1. Place a rack in the lower-middle position of the oven and heat the oven to 375°F (190°C) for at least 15 minutes so the pot roasts evenly.
  2. Heat 3 tbsp olive oil in a 6-quart Dutch oven over medium heat until the oil shimmers, about 1 minute.
  3. Add 1 large diced yellow onion, 2 medium sliced leeks, 0.5 tsp kosher salt, and 0.25 tsp black pepper to the Dutch oven, and cook over medium heat, stirring with a wooden spoon, until the vegetables soften and the onion edges turn translucent, 7-8 minutes.
  4. Stir in 4 cloves minced garlic and cook over medium heat until fragrant but not browned, 30-45 seconds.
  5. Add 3 medium carrots, 2 medium parsnips, 1.5 lb halved baby potatoes, and 8 oz quartered cremini mushrooms to the Dutch oven, then cook over medium-high heat, stirring every 2 minutes, until the mushrooms release moisture and the vegetables pick up light golden spots, 8-10 minutes.
  6. Add 2 tbsp tomato paste to the center of the pot and cook over medium-high heat, stirring constantly, until it darkens slightly and coats the vegetables, about 2 minutes.
  7. Pour in 0.5 cups dry white wine and scrape the bottom of the Dutch oven with the wooden spoon over medium-high heat until the browned bits dissolve and the wine reduces by about half, 2-3 minutes.
  8. Stir in 3 cups low-sodium vegetable broth, 1 tbsp soy sauce, 1 tbsp chopped fresh thyme leaves, 1 bay leaf, the remaining 0.5 tsp kosher salt, and the remaining 0.5 tsp black pepper, then bring the liquid to a steady simmer over medium-high heat, 3-4 minutes.
  9. Cover the Dutch oven with its lid and transfer it to the 375°F (190°C) oven; roast until the potatoes, carrots, and parsnips are just tender when pierced with a paring knife but still hold their shape, 35-40 minutes.
  10. While the vegetables roast, whisk 1.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 cups finely grated Parmesan cheese in a medium mixing bowl until evenly combined, about 30 seconds.
  11. Rub 4 tbsp cold cubed unsalted butter into the flour mixture with your fingertips or a pastry cutter until the pieces are pea-size, 2-3 minutes, then stir in 0.67 cups cold whole milk with a fork just until a soft, shaggy dough forms with no dry flour at the bottom of the bowl.
  12. Remove the Dutch oven from the oven and set it on the stovetop over medium heat; discard the bay leaf and adjust the liquid so it is gently bubbling, adding 2-4 tbsp water only if the stew looks dry.
  13. Using two spoons, drop the dumpling dough into 12 even mounds over the simmering vegetables, leaving small gaps between them so steam can circulate.
  14. Cover the Dutch oven tightly, reduce the stovetop heat to medium-low, and simmer without lifting the lid until the dumplings are puffed, firm to the touch, and a toothpick inserted into the center of the largest dumpling comes out clean, 15-18 minutes.
  15. Turn off the heat and let the covered pot stand for 5 minutes so the dumplings finish steaming and the stew settles into a glossy sauce.
  16. Sprinkle 2 tbsp chopped fresh parsley over the pot, then spoon the vegetables and 2 dumplings per serving into warm shallow bowls while the sauce is hot and lightly thickened.

Nutrition (per serving)

  • Calories: 438
  • Protein: 13 g
  • Fat: 19 g
  • Carbohydrates: 55 g
  • Fiber: 9 g
  • Sugar: 10 g
  • Sodium: 905 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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