Root Vegetable Stew with Herbed Dumplings (Printer-Friendly Version) | Eating Well
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Root Vegetable Stew with Herbed Dumplings

http://www.eatingwell.com/recipes/root_vegetable_stew_with_herbed_dumplings.html

From EatingWell:  November/December 2008

This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market.

6 servings, about 1 1/2 cups stew & 3 dumplings each | Active Time: 50 minutes | Total Time: 1 hour

Ingredients

Stew

Dumplings

Preparation

  1. To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces.
  2. If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
  3. To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.
  4. When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.

Nutrition

Per serving : 403 Calories; 17 g Fat; 5 g Sat; 8 g Mono; 69 mg Cholesterol; 45 g Carbohydrates; 16 g Protein; 7 g Fiber; 815 mg Sodium; 744 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat

Tips & Notes