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.

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 Recipe

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8 Reviews for Root Vegetable Stew with Herbed Dumplings

10/11/2011

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.

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06/09/2011

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

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02/19/2011

ajlsickau

Recommends this recipe

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

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12/09/2010

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

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.

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