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EatingWell
Root Vegetable Stew with Herbed Dumplings
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.

Ingredients
Directions
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
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