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.
Root Vegetable Stew with Herbed Dumplings
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.
10 Reviews for Root Vegetable Stew with Herbed Dumplings
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.
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.
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.
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.