Root vegetables are great. They’re filling, available in the cold winter months, nutritious and inexpensive. But boy, will I be happy to see tender spring vegetables again soon! We’ve eaten sooo many turnips in the past couple of months and have burned through our frozen reserve of green beans and tomatoes. I am finding myself dreaming of tomatoes and garlic scapes as the weather gets warmer and I can’t wait to have the first cookout of spring! The 60 degree weather outside is certainly playing into my spring fever, leaving me anxious and distracted as I am stuck in an office all day, wishing I was hiking or planting …
Anywho, root vegetables are where its at for the winter, and they really are delicious! This root veggie stew is kicked up a bit by the addition of whole wheat herbed dumplings. I’ve listed the specific root vegetables and greens that I used, but you can use a comparable amount of any combination of root vegetables and any dark, leafy greens.
Root Veggie Stew with Herbed Whole Wheat Dumplings
- 2 T. olive oil
- 1 onion (Jett’s Produce)
- 2 cloves garlic (Apple Ridge Farm)
- 3 rutabagas (Pure Sprouts All-Local Bin)
- 1 bunch small white turnips (with greens, if they are on there)(Pure Sprouts All-Local Bin)
- 4 medium carrots (Jett’s Produce)
- 1 sweet potato (Jett’s Produce)
- 4 sage leaves (frozen from my garden)
- pinch herbes de provence or poultry seasoning (Quartz Hill Farm)
- 2 c. broth or stock (homemade)
- 2 c. water
- 1 1/4 c. whole-wheat flour
- 1/2 c. white flour
- 3 sage leaves (frozen from my garden)
- 1 tsp. dried rosemary (my garden)
- pinch herbes de provence (Quartz Hill Farm)
- 1 T. baking powder
- 1/4 tsp. salt
- 1 egg (Pure Sprouts All-Local Bin)
- 1/2 c. milk (Keepsake Farm)
- Peel rutabagas and sweet potato. Chop all root veggies into 1″ cubes.
- Chop onion and mince garlic. Heat olive oil in dutch oven or large pot and add onion and garlic. Sauté until onion is just tender.
- Add root vegetables. Cook and stir for 5 minutes.
- Chop or crumble sage (depending on fresh or dried) and add sage and herbes de provence to vegetables, cooking until just fragrant, about 3 minutes.
- Add broth and water. Bring to a boil.
- Chop greens and add to broth & veggies.
- Reduce heat, cover, and let simmer, stirring occasionally, for about 10-15 minutes.
- Meanwhile, prepare dumpling dough. First, whisk flours, baking powder and salt in medium bowl.
- Chop herbs and add to flour mixture, stirring well.
- Lightly beat egg. Add egg and milk to dry mixture and stir until stiff dough is formed.
- After 15 minutes of simmering, remove lid and drop dumpling dough on to stew by heaping tablespoonful.
- Replace lid and allow to cook, undisturbed, for about 10 minutes, or until veggies are tender and dumplings are puffy.