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Root Vegetable Stew with Herbed Dumplings

November/December 2008

Your rating: None Average: 3.9 (49 votes)

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.



READER'S COMMENT:
"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...
Root Vegetable Stew with Herbed Dumplings

11 Reviews for Root Vegetable Stew with Herbed Dumplings

02/19/2011
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!

Everything in one pot, really tasty
Comments
12/09/2010
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.

Satisfying
Comments
01/18/2010
Anonymous

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.

Comments
01/07/2010
Anonymous

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.

Comments
01/02/2010
Anonymous

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.

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