How to make it

  • Stew:
  • Heat 2 teaspoons oil in a medium skillet over medium heat.
  • Add cut sausages or crumbled and cook until browned on all sides, 5 to 6 minutes (meat should be bite sized).
  • Transfer meat to bowl to be added in later.
  • If using parsnips, quarter lengthwise and remove the woody core before dicing.
  • Heat the remaining 2 teaspoons of 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/rosemary/thyme and cook until fragrant, about 30 seconds.
  • Add broth and bring to a simmer, stirring often.
  • Dumplings:
  • Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl.
  • Add eggs and milk and stir until a stiff batter forms.
  • 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.
  • Serve and enjoy!
  • 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.

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