Pot Roasted Vegetables with Parmesan and Thyme Dumplings
Savor the comforting flavors of this hearty Pot Roasted Vegetables with Parmesan and Thyme Dumplings recipe, a perfect one-pot dish for cozy evenings. Roasted carrots, parsnips, red onion, and tender baby potatoes are caramelized to perfection, then gently simmered in a fragrant vegetable stock infused with garlic and fresh thyme. Crowned with soft, golden dumplings made from Parmesan cheese, butter, and fresh parsley, this dish is an irresistible blend of rich, earthy flavors and fluffy, cheesy bites. Ready in just over an hour, this vegetarian dinner is ideal for family gatherings or a satisfying weeknight meal. Serve it straight from the oven with a garnish of fresh herbs for an effortless yet elegant presentation. Keywords: roasted vegetables, Parmesan dumplings, vegetarian dinner, one-pot meal, cozy comfort food.
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Recipe Information
Ingredients
- 4 whole carrots
- 3 whole parsnips
- 2 whole red onion
- 400 grams baby potatoes
- 4 whole garlic cloves
- 2 tablespoons olive oil
- 500 milliliters vegetable stock
- 4 sprigs fresh thyme
- 200 grams all-purpose flour
- 50 grams unsalted butter
- 50 grams grated Parmesan cheese
- 2 teaspoons baking powder
- 100 milliliters milk
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Peel the carrots, parsnips, and red onions. Slice the carrots and parsnips into thick chunks and quarter the red onions. Leave the baby potatoes whole or halve them if they’re large. Place all vegetables, including the unpeeled garlic cloves, into a large roasting dish.
Drizzle the vegetables with olive oil, season with salt and pepper, and scatter the sprigs of fresh thyme. Toss everything to coat evenly. Roast in the preheated oven for 25 minutes, stirring halfway through.
While the vegetables roast, prepare the dumpling dough. In a large mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Add the cold butter and rub it into the flour until you have a breadcrumb-like texture.
Stir in the grated Parmesan and chopped fresh parsley. Gradually add the milk, mixing until a soft dough forms. Avoid overworking the dough.
Remove the roasted vegetables from the oven and pour the vegetable stock into the roasting dish. Stir gently to combine.
Using your hands, divide the dumpling dough into 8 equal portions and roll them into balls. Place the dumplings on top of the vegetables and stock.
Cover the roasting dish tightly with foil or a lid to trap steam, then return it to the oven. Reduce the temperature to 180°C (350°F) and bake for another 25 minutes.
Remove the foil or lid and bake uncovered for an additional 5 minutes to give the dumplings a light golden color.
Serve the pot-roast vegetables and dumplings hot, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 42.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1092 mg | 84% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5047 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
