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Root Vegetable Stew with Herbed Dumplings

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  1 Hour
  6 servings, about 1 1/2 cups stew & 3 dumplings each
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.
RECIPE INGREDIENTS
For Stew:
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
For 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
1   large egg, lightly beaten
1/2 cup  low-fat milk

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.
Root Vegetable Stew with Herbed Dumplings Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Dumpling Soups
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups stew & 3 dumplings each
Calories: 403
Fat. Total: 17g
Protein: 16g
Carbohydrates, Total: 45g
Fat, Saturated: 5g
Fiber: 7g
Cholesterol: 69mg
Sodium: 815mg
% Cal. from Fat: 38%
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