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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2008
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Ingredients

Stew
Dumplings

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Tips

Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Nutrition Facts

406.9 calories; protein 14.2g 28% DV; carbohydrates 49.8g 16% DV; exchange other carbs 3.5; dietary fiber 8.2g 33% DV; sugars 10g; fat 16.9g 26% DV; saturated fat 5.2g 26% DV; cholesterol 60.7mg 20% DV; vitamin a iu 7561.4IU 151% DV; vitamin c 25.7mg 43% DV; folate 128.8mcg 32% DV; calcium 281.6mg 28% DV; iron 2.9mg 16% DV; magnesium 54.5mg 20% DV; potassium 857.3mg 24% DV; sodium 882.3mg 35% DV; thiamin 0.4mg 44% DV.

Reviews (11)

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11 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/27/2014
My 8 year old called it AWESOME Made this tonight using parsnips turnip carrots. Used a mirepoix rather than just plain onions at beginning. Turned out a bit dry but may have had it on too long. But the vegetables turned out so sweet and delicious. The dumplings required non-standard pantry items (flours) that I didn't have on hand so I cheated and dredged prepared bite-sized biscuit dough in flour and they cooked in about 20 minutes. Highest praise was my kid saying it was 'the best dinner she's had in a while' (we'd eaten out/been away for 4 days prior) and my husband agreeing to eat it again. Total winner dinner. Pros: Flavorful loaded with seasonal fresh vegetables Cons: Prep time significantly longer dumplings required uncommon pantry items Read More
Rating: 4 stars
11/20/2013
Delicious! This came together quickly and was easy to make. I used turnips and carrots for the root veg. The dumplings came out perfect. My only nitpick is I had to add a good amount of additional liquid just as other reviews did. I can see how a novice cook wouldn't be able to look at the dry sandy dumping batter and see something was wrong. After adding an additional healthy splash of milk everything was OK. I would guess I needed an additional 1/2 cup more...this seems like a recipe edit fail on Eating Well's behalf. Pros: Easy healthy Read More
Rating: 5 stars
05/23/2013
Colourful flavourful! Threw this together on a whim after work was ready in an hour! Beets carrots parsnip potato beet greens and spicy Italian sausage with rosemary! Makes an orangey fuscia sweet and spicy stew. I didn't mind the dumplings at all -- they were unique! I refrained from adding extra milk and just tore up the firmish dough I was getting into 2-inch piece balls -- they still tripled in size when cooked and were quite delish. Cooked for about 15/20 minutes though. Thought they'd be rubbery but were just great. Pros: Easy cheap yet still impressive! Cons: Dumplings definitely more of a dough not batter -- when cooked kinda bready but still good. Read More
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Rating: 4 stars
10/30/2011
I've made this several times and would suggest the following... In my opinion kale is the ONLY green to use here it is just perfect and i've had less than stellar results with other options. All the root vegetables are tasty but know that the soup will be HOT PINK if you use beets fair warning. Do not try to use all-purpose flour if you're out of the others - disaster will strike in the form of leaden bricks instead of dumplings. I use hot Italian sausage and love it but I crumble it instead of doing slices much more rustic that way. Read More
Rating: 4 stars
10/30/2011
Skip the beets -- I used one beet and it overpowed the whole stew. I may try again without beets but I'm not sure it's worth the effort. Read More
Rating: 4 stars
10/30/2011
Disappointed. I followed the recipe exactly. You will need to cook this for FAR longer than the recipe calls for. We won't be eating this again. Read More
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Rating: 4 stars
10/30/2011
I made this with a mix of carrot parsnip rutabaga & white turnip with kale and hot Italian turkey sausage crumbled as suggested by another reviewer. The stew itself had fantastic flavor but did need to be cooked for considerably longer than the recipe indicates (more like 30 minutes). The parsnip gave the broth a lovely deep sweetness but the sausage didn't seem to add much flavor at all and next time I plan on experimenting with cubed pancetta. Disappointingly the dumplings were dry and solid and in future I'll skip them altogether and serve the delicious brothy stew with good crusty whole wheat bread. Read More
Rating: 3 stars
10/29/2011
Pretty Good My husband was surprised at how light and fluffy the dumplings turned out. However I found that turnips cook faster than beets. Next time I combine these two vegetables I'll cut the turnips bigger. Pros: Satisfying Cons: Vegetables Cook at Different Rates Read More
Rating: 5 stars
10/29/2011
Awesome! This stew was amazing. I used parsnips carrots rutabaga celeriac golden beets and fresh sage. I did have to add salt and pepper but the broth was so rich it didn't need anything else. I used chicken sausage pre-cooked it and sliced it thin - it was perfect! I also ended up using the greens from the beets and it tasted great. I did have to add more milk to the dumpling batter though - I probably used more like 2/3 or 3/4 of a cup versus the 1/2 the recipe called for - it was more like a dough than a batter and they wouldn't have risen at all as they were. But they turned out beautifully with the added milk nice and fluffy. Will definitely be making this recipe again and again - it was a HUGE hit! Pros: Everything in one pot really tasty Cons: Lots of prep work Read More
Rating: 2 stars
10/29/2011
OK nothing special Needs way more milk in dumplings plus calls for too much baking powder leaves metallic taste maybe use baking soda/powder combination? Pros: healthy use up root veggies around the house Cons: dumpling recipe is flawed Read More
Rating: 3 stars
10/29/2011
Has potential I used a combination of parsnips carrots rutabagas and turnips with crumbled italian chickin sausage. The stew itself had a really great flavor but I was not at all impressed with the dumplings. I added more milk like the other reviews said but ended up taking them all out. Next time I will play around a little bit with the ingredients and maybe try a different dumpling recipe. Read More