Spring Veggie Casserole With Little Herb Dumplings

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
424
FAT
56%
CHOL
13%
SOD
47%

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Ingredients for 6 servings

200.0g baby carrots , scraped but left whole

250.0g chestnut mushrooms , halved if large

600.0ml boiling vegetable stock (Marigold Swiss bouillion is good)

8 shallots , peeled and cut in half lengthways

100.0g self-raising flour

½ tsp light soy sauce

200.0g green beans , trimmed and cut in half

50.0g mature cheddar , finely grated

2.0 tsp cornflour

300.0g fruity white wine , such as sauvignon blanc or pinot grigio

200.0g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks

50.0g butter at room temperature, cut in pieces

Ingredients FOR THE DUMPLINGS

3.0 tbsp light olive oil

250.0g small new potatoes , cut int half

3.0 tbsp finely chopped parsley

2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges

FOR THE CASSEROLE

½ fresh red chilli , seeded and finely chopped

pinch of muscovado sugar , light or dark

3 peeled garlic cloves , cut in half lengthways

1.0 tbsp each snipped chives and chopped parsley

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