Dilly stew with rosemary dumplings

Remove the top and tail from the onions, peel and thinly slice.

Peel the carrots. Chop in half lengthwise and thinly slice. Cut the celery into 1 cm strips.

Remove the tip from the turnip and cut into quarters or a little smaller

Mince the garlic.

In a large pot on medium heat, add the olive oil and first amount of flour to make a roux. Stir regularly for 3 to 4 minutes.

Next add the onion, carrot, celery and a good pinch of salt. Cook for 5 minutes, stirring regularly. Add the garlic and cook for another 30 seconds, followed by the dilly spice mix.

Add the water and mix well with a whisk. Reduce heat to a simmer.

Peel the kumara and cut rough 3 cm cubes and add them to the stew, along with the turnip.

Remove the parsley and rosemary from the stalk. Finely chop the rosemary, and roughly chop the parsley, keeping them separate.

Cook the stew uncovered on a gentle simmer.

Open and rinse the beans, then add to the stew.

While the stew is cooking, prep the dumplings.

Sift the flour and baking powder into a bowl with the chopped rosemary. Make a well in the middle and add some of the plant milk, a good splash of olive oil and a pinch of salt. Mix together with a wooden spoon until a wet dough forms. Add more plant milk if the dough is dry.

Once the stew has been cooking for about 15 minutes, drop the dumplings into the stew.

You want golf ball size pieces to poach in the liquid. Cover and cook for 12 to 15 minutes. Pour some hot stew liquid over the dumplings every 5 minutes or so.

Once the kumara and the dumplings are cooked, stir the parsley through.

Taste and add salt, if needed.

Serve immediately.