Kumara Vegetable Casserole with Dumplings

    Kumara Vegetable Casserole with Dumplings


    2 people made this

    A casserole chocked full of kumara, carrots, broccoli, and other veggies then topped with crunchy cheese dumplings. This is a great and delicious way to warm you up.

    Serves: 6 

    • 1 clove garlic
    • 1 white onion
    • 1/2 swede, peeled and diced
    • 2 carrots, peeled and diced
    • 1 kumara, peeled and diced
    • 3 florets of cauliflower
    • 3 florets of broccoli
    • 6 - 7 mushrooms
    • 1 punnet of cherry tomatos
    • 2 tablespoons cornflour
    • 2 tablespoons stock powder mixed with water
    • 2 teaspoons chopped oregano
    • 1 3/4 cups (250g) self raising flour
    • 80g butter
    • 115g cheese, grated
    • 1 egg
    • 150mls milk

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Pre heat oven to 180 degrees C.
    2. Dice the garlic and onion then fry in oil. Add swede, carrot, kumera and cauliflower (you might like to pre-boil the harder veggies a little). Cook for 2-3 minutes then add mushrooms, tomatos and broccoli.
    3. Dissolve cornflour in water to form a bit of a paste then add stock and add to mix to the saucepan. Stir and simmer for a while, add oregano and then place into an oven-proof dish. Bake for 20 mins.
    4. Meanwhile, sift flour into bowl, add butter and cheese and stir. Add oregano if you like in a separate bowl, beat egg and milk then add to dry ingredients to make a dough. Roll out and cut into small circles about 5cms across.
    5. Take dish out of oven and place the little circles around the edges of the dish just crossing over a little. Increase temperature in oven to hot. Brush dough with milk and sprinkle extra cheese over the whole lot.
    6. Cook for a further 10-15 minutes until dumplings have risen and turned golden brown.


    Depending on how big you chop the hard veggies, they might take a little longer to cook.


    Kumara is also known as a sweet potato. Swede is known as a rutabaga.

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