Friday, 15 December 2017

winter vegetable stew with comté cheese dumplings.


Could it really be Christmas without cheese? With the festive season approaching, I’m loving homemade one pots, seasonal vegetables and curling up with a bowl of comforting stew. This Winter inspired root vegetable stew features not only Brussels sprouts, but a twist on classic dumplings.

Made better with Comté, the delicious cheesy dumplings are the perfect topping for this Winter warmer. Handcrafted an amazing 365 days a year in France, each Comté cheese wheel has its own unique character. The diverse flavours mean it can work in so many dishes - from risottos to bread and salads to gratins.



Fluffy on the inside with a moreish, crunchy topping, with that extra cheesy treat. The French artisan cheese has a slightly nutty and salty flavour which adds a real extra dimension to the dish.

For the stew 
♥ One large white onion
♥ Two crushed garlic cloves
♥ Knob of butter
♥ 400g chopped tomatoes
♥ Three medium sweet potatoes, chopped into 1 inch pieces
♥ Two carrots, chopped
♥ One parsnip, chopped
♥ 50g pearl barley
♥ 200ml vegetable stock
♥ Fresh parsley

For the dumplings
♥ 30g butter, cubed
♥ 200g self raising flour, plus extra for dusting
♥ 80g Comté cheese, grated. Plus extra for sprinkling on top.
♥ 100ml semi skimmed milk


Step one. Cook together the onion and crushed garlic in a large pan for 5 minutes with a knob of butter.

Step two. Add in the chopped tomatoes, vegetables and pearl barley. Simmer together for 15 minutes with the stock.

Preheat your oven to 180 degrees.


Step three. Begin your dumplings by crumbling together the butter and flour with your fingertips until combined. Add in the cheese and milk and mix together. On a floured surface, roll out around 10-12 stuffing balls.


Step four. Transfer your stew into a large oven-safe dish. Stir through some fresh parsley and season to taste. Add the dumplings on top, a little more cheese and bake for 25-30 minutes until golden.


The unique, rich flavour of Comté come from the high quality of the raw milk from the French Simmental and Montbéliarde cows of the Jura Massif. Every day, the milk is transformed into large wheels by the small village dairies, known as fruitières, with skills passed down through generations to influence the development of the cheese.

 

Have you tried baking or cooking with Comté? What are your favourite recipes?

In collaboration with Comté. Find some more recipes inspiration over on the hashtag #BetterWithComté

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