With this recipe my father used to make Broth a lot and this is his own recipe. He also made dumplings - so I adapted them with vegetable suet and this is the result. It's a simple dish with celery, leek, carrots, swede, savoy cabbage, fresh and dried thyme, vegetable stock cubes, a dessert spoon of cornflour and some ground black pepper. This is a great and warming one pot Winter dish both vegan and vegetarian. For an even better taste add 18-20g of the fresh thyme to this recipe along with the dried.
On day two he would make up some mashed potatoes with a little milk, butter and black pepper, and then fry up some mash with a couple of ladles of broth mix, on a low to medium heat until the liquid reduced. Then serve it as it was with either a squirt of brown sauce in it or a squirt of tomato ketchup! I am in the brown sauce camp myself as was my father but it's entirely up to you.....
