Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker vegetable broth with mini bacon dumplings. It is one of my favorites food recipes. For mine, I will make it a little 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 appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Slow Cooker vegetable broth with mini bacon dumplings is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook 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
- Take 1 leek (sliced, white and green parts kept separated)
- Make ready 150 g swede (diced)
- Make ready 150 g parsnip (diced)
- Get 150 g carrot (diced)
- Prepare 1 celery stick (sliced)
- Make ready 50 g pearl barley
- Make ready 1 litre boiling veg stock
- Take 2-3 stems of sage
- Prepare 1 tsp english mustard
- Get salt and pepper
- Make ready Dumpings
- Prepare 75 g self raising flour
- Prepare 40 g shredded veg suet
- Take 2 rashers streaky bacon finely diced
- Prepare 3 tbs water
Instructions 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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