Root Vegetable Stew with Herbed Dumplings

Name: Root Vegetable Stew with Herbed Dumplings
Total time: 1 h
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 8 ounces Italian sausage links, hot or sweet; 2 pounds assorted root vegetables, peeled (see Tip) and diced; 1 large onion, diced; 4 cloves garlic, minced; 1 tablespoon chopped fresh sage, or rosemary; 4 cups reduced-sodium chicken broth; 3 cups chopped dark, leafy greens, such as beet, turnip or kale; 1 ¼ cups whole-wheat pastry flour; ½ cup cake flour; 1 tablespoon chopped fresh sage, or rosemary; 1 tablespoon baking powder; ¼ teaspoon salt; 1 large egg, lightly beaten; ½ cup low-fat milk

8 Ratings
8 Reviews

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.

Carolyn Malcoun

Source: EatingWell Magazine, November/December 2008

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Recipe Summary

total:

1 hr

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces.

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Step 2
If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
Step 3
To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.
Step 4
When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.

Tips

Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Nutrition Facts

Serving Size:

about 1 1/2 cups stew & 3 dumplings

Per Serving:

407 calories; protein 14.2g; carbohydrates 49.8g; dietary fiber 8.2g; sugars 10g; fat 16.9g; saturated fat 5.2g; cholesterol 60.7mg; vitamin a iu 7561.4IU; vitamin c 25.7mg; folate 128.8mcg; calcium 281.6mg; iron 2.9mg; magnesium 54.5mg; potassium 857.3mg; sodium 882.3mg; thiamin 0.4mg.

Exchanges:

2 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat

8 Ratings

5 star values: 1
4 star values: 1
3 star values: 4
2 star values: 2
1 star values: 0

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EatingWell Member

10/11/2011

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.

patriciaanderson82

10/11/2011

Has potentialI 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.

spliff3

06/09/2011

OK, nothing specialNeeds 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 houseCons: dumpling recipe is flawed

EatingWell Member

06/09/2011

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 Cons: dumpling recipe is flawed

GoodFun-GlutenFree

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! Pros: Everything in one pot, really tasty Cons: Lots of prep work

EatingWell Member

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. Pros: Satisfying Cons: Vegetables Cook at Different Rates

brava313

12/09/2010

Pretty GoodMy 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: SatisfyingCons: Vegetables Cook at Different Rates

EatingWell User

01/02/2010

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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Root Vegetable Stew with Herbed Dumplings

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Root Vegetable Stew with Herbed Dumplings

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Root Vegetable Stew with Herbed Dumplings

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Root Vegetable Stew with Herbed Dumplings