* 1 medium pumpkin (about 600-800g), in 2.5 cm pieces (cut make the skin for extra texture)
* 12 shallots, peeled and left whole
* 6 sage leaves, coarsely chopped
* 3tbsp extra virgin olive oil
* 3 garlic cloves, pressed
* 1 heaped tbsp flour
* 175ml white wine
* 1 can of butter beans, drained and rinsed
* 400ml vegetable stock
* Two tablespoons tomato paste dried
For the dumplings:
* 200g flour self-
* 100g vegetable suet
* 2 teaspoons dried herbs
* Salt and freshly ground black pepper
* 5 8tbsp cold water
This recipe is also part of our Easter cuts Planner
Go back to Good Friday Recipes
1st Place the squash and shallots in a roasting pan with the olive oil, sage and a good grinding of pepper and salt to taste. Roast in a hot oven (220 ° C / gas mark 7) for 20-30 minutes until the vegetables are colored with the color at the edges.
2nd While the squash and shallots cook, do give the dumplings by combining all dry ingredients in a large bowl. Add enough cold water to bring it together to Knead a soft dough. Divide the dough into 8 small balls and set aside.
3rd If the squash and shallots are cooked, remove from oven and turn the temperature to 180 ° C (Gas Mark 4).
4th The flour lay on the baking dish to coat the vegetables with stirring and enjoy all the roasting juices. Add the garlic and white wine to put the baking dish, scraping bottom to release any caramelized bits sticky.
5th Transfer to an oven proof pot and add the beans, sun dried tomato paste and vegetable stock enough to cover the vegetables.
6th Give everything Stir well, bring to a boil and cover. Cook in the oven for 30 minutes. Remove the pan form the oven and carefully remove the dumplings so that they float on the surface. Return to oven, uncovered, for 20 minutes until the dumplings are crispy outside and fluffy and cooked through on the inside.
7th Serve immediately. Mashed potatoes and green beans would be good as an accompaniment.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.