Recipe

Root Vegetable Stew With Herbed Dumplings Recipe

Add Step-by-Step Photos	Katcooks / All my dishes 1 year, 1 month ago This is a wonderfully rich stew adapted from an Eating Well recipe. It is a crowd pleaser and very healthy. It is worth the effort-- but really quite simple to make. Sweet potatoes work well in addition to the listed veggies. Prep:25m Cook:35m Servings:8	Katcooks
	fall rootvegetables dumplings healthy greens

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Ingredients

Stew

4 teaspoons extra-virgin olive oil, divided

8 ounces Italian sausage links/crumbled (turkey or pork), 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 (or dried-use less) sage/thyme/rosemary (you choose)

4 cups reduced-sodium chicken broth

3-5 cups chopped dark, leafy greens, such as beet, turnip or kale

Dumplings

1 1/4 cups whole-wheat pastry flour

1/2 cup cake flour

1 tablespoon chopped fresh sage or rosemary

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs, lightly beaten

1/2 cup low-fat milk

Directions

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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