Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, slow cooker vegetable broth with mini bacon dumplings. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Slow Cooker vegetable broth with mini bacon dumplings is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Slow Cooker vegetable broth with mini bacon dumplings is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have slow cooker vegetable broth with mini bacon dumplings using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:
- Get 40 g butter
- Prepare 1 leek (sliced, white and green parts kept separated)
- Prepare 150 g swede (diced)
- Make ready 150 g parsnip (diced)
- Make ready 150 g carrot (diced)
- Prepare 1 celery stick (sliced)
- Prepare 50 g pearl barley
- Prepare 1 litre boiling veg stock
- Get 2-3 stems of sage
- Prepare 1 tsp english mustard
- Make ready salt and pepper
- Get Dumpings
- Take 75 g self raising flour
- Get 40 g shredded veg suet
- Prepare 2 rashers streaky bacon finely diced
- Make ready 3 tbs water
Steps to make Slow Cooker vegetable broth with mini bacon dumplings:
- Heat butter in frying pan, add white sliced leek and fry for 2-3 mins. Stir in the veg and celery and fry for 5 mins.
- Add pearl barley to the slow cooker, add fried veg, boiling stock and sage. Stir in mustard and a little salt and pepper. Cover with the lid and cook on low for 8-10 hours.
- Make the dumpings- put flour, suet and bacon in a bowl with a little salt and pepper. Mix together then gradually mix in enough water to make soft not sticky dough. Knead lightly on a lightly floured surface and then cut into 12 pieces. Roll into balls.
- Stir in remaining green pieces of leek into the soup, add the dumpings spaced slightly apart and replace the lid and cook on low for an hour. Serve.
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