Root Vegetable Stew with Herbed Dumplings

November/December 2008

Your rating: None Average: 3.8 (58 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.

"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

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.

Flavorful, loaded with seasonal fresh vegetables

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.

Easy, healthy
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.

Easy, cheap, yet still impressive!
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.

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?

healthy, use up root veggies around the house

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner