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.
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
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.
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.
Needs way more milk in dumplings, plus calls for too much baking powder, leaves metallic taste, maybe use baking soda/powder combination?
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!