Special Diet

  • 4 tablespoons olive oil
  • 8 baby onions, peeled
  • 2 garlic cloves, crushed
  • 1 carrot, chopped
  • 1 large celery stick, sliced
  • 500 g (1 lb) potatoes, cubed
  • 1 teaspoon caraway seeds
  • 1 teaspoon smoked paprika
  • 400 g (13 oz) can chopped tomatoes
  • 450 ml (¾ pint) vegetable stock
  • salt and black pepper
  • 75 g (3 oz) self-raising flour
  • ½ teaspoon salt
  • 50 g (2 oz) vegetarian suet
  • 1 tablespoon chopped chives
  • 4–5 tablespoons water

Heat the oil in a large saucepan, add the onions, garlic, carrot, celery, potatoes and caraway seeds and cook over a medium heat, stirring frequently, for 10 minutes. Add the paprika and cook, stirring, for 1 minute.

Stir in the tomatoes, stock and salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

Make the dumplings. Sift the flour and salt into a bowl and stir in the suet, chives and pepper to taste. Working quickly and lightly, gradually mix in enough of the measurement water to form a soft dough. Divide into 8 equal pieces and roll into balls.

Carefully arrange the dumplings in the stew, leaving gaps between them, cover and simmer for 15 minutes until doubled in size and light and fluffy.

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