Wintery Pumpkin Stew with Red Cabbage and Dumplings

Ingredients

• 180 g flour
• 1 tsp Baking powder
• 2 tbsp freshly chopped parsley
• 100 ml milk
• Salt
• black pepper (freshly ground)
• 2 stalks celery
• 4 Carrots
• 400 g butternut squash (flesh)
• 4 parsnips
• 1 onion
• 2 Garlic cloves
• olive oil
• 1 tsp thyme
• 12 dried plums
• 2 Tbsp currant jam
• 200 ml red wine
• 300 ml Vegetable broth
• 2 Bay leaves
• 1 tbsp Tomato Paste
• 1 tsp orange zest
• A splash Worcestershire sauce

Instructions

1. 1.

   Preheat the oven to 150°C (Oven rack in the middle).

2. 2.

   Wash and clean the vegetables. Slice the celery into rings, cut the carrots, pumpkin, and parsnips into bite‑size pieces.

3. 3.

   Peel and finely dice the onion and garlic.

4. 4.

   Heat 2 tbsp oil in a Dutch oven and sauté the celery with the onion, garlic, and herbs for about 5 minutes. Add the remaining stew ingredients, cover, and bake in the preheated oven for about 1 hour, stirring occasionally.

5. 5.

   Meanwhile, prepare the dumplings: mix flour with a pinch of salt, herbs, and baking powder in a bowl. Create a well in the center, add 3 tbsp oil and milk, and knead into a smooth dough. On a floured surface, roll out to a 5 cm thick sheet, cut into 12 equal slices.

6. 6.

   After 1 hour, season the stew with salt and pepper, place the dumpling slices on top, cover, and cook for another 30 minutes.

7. 7.

   Remove the lid, taste again, and serve hot with optional red cabbage salad.