1 Heat butter in a pan, add onions and garlic, stir over heat until onions are soft. Stir in flour, stir over hert for 1 minute. Remove pan form heat, gradually stir in water, stir over heat until mixture boils and thickens.
2 Combine onion mixture with potatoes, carrot, undrained crushed tomatoes, paste, thyme, bay leafand combined stock cube and extra water in a 3-litre capacity ovenproof dish, bake in moderate oven for 45 minutes. Stir in zucchini and broccoli, bake for a further 15 minutes, or untill vegetables are just coft. Remove bay leaf, stir in cream.
3 Place heaped teaspoons of dumpling mixture around edge of casserole, bake, uncovered, for about 20 minutes, or until dumplings are cooked through.
1 Sift flour into a bowl, rub in butter, then stir in parsley. Stir in milk and enough water to mix to a soft dough.
NOTE I MAKE THE DUMPLINGS THE NIGHT BEFORE AS WELL SO WHEN I GET HOME I JUST HAVE TO PUT THEM IN
YOU COULD ALSO ADD CHEESE TO THEM
As well as the broccoli
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4|
|Calories from Fat: 185 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 62.7mg||19 %|
|Sodium 1032.5mg||36 %|
|Potassium 1320.4mg||35 %|
|Total Carbohydrate 81.5g||24 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 72.8g|
|Protein 13.3g||19 %|
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Calories per serving: 551
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