Root Vegetable Stew with Herbed Dumplings

11 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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  • Stew
  • 4 teaspoons extra-virgin olive oil, divided
  • 8 ounces Italian sausage links, hot or sweet
  • 2 pounds assorted root vegetables, peeled (see Tip) and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh sage, or rosemary
  • 4 cups reduced-sodium chicken broth
  • 3 cups chopped dark, leafy greens, such as beet, turnip or kale
  • Dumplings
  • 1 1/4 cups whole-wheat pastry flour
  • 1/2 cup cake flour
  • 1 tablespoon chopped fresh sage, or rosemary
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup low-fat milk

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 1 1/2 cups stew & 3 dumplings
  • Per serving: 407 calories; 17 g fat(5 g sat); 8 g fiber; 50 g carbohydrates; 14 g protein; 129 mcg folate; 61 mg cholesterol; 10 g sugars; 0 g added sugars; 7561 IU vitamin A; 26 mg vitamin C; 282 mg calcium; 3 mg iron; 882 mg sodium; 857 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat

Reviews 11

October 27, 2014
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By: EatingWell User
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
November 20, 2013
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By: EatingWell User
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
May 22, 2013
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By: EatingWell User
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.
October 11, 2011
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By: patricia.anderson82
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.
June 09, 2011
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By: spliff3
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
February 19, 2011
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By: GoodFun-GlutenFree
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
December 09, 2010
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By: brava313
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
January 18, 2010
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By: EatingWell User
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.
January 07, 2010
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By: EatingWell User
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.