Root Veggie Stew with Herbed Whole Wheat Dumplings

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

Stew Ingredients:

Stew Ingredients

Stew Ingredients

Dumpling Ingredients:

Dumpling Ingredients

Dumpling Ingredients

Directions:

  1. Peel rutabagas and sweet potato. Chop all root veggies into 1″ cubes.
  2. 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.
  3. Add root vegetables. Cook and stir for 5 minutes.

    Sautéeing Veggies

    Sautéeing Veggies

  4. 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.
  5. Add broth and water. Bring to a boil.

    Simmering

    Simmering

  6. Chop greens and add to broth & veggies.
  7. Reduce heat, cover, and let simmer, stirring occasionally, for about 10-15 minutes.
  8. Meanwhile, prepare dumpling dough. First, whisk flours, baking powder and salt in medium bowl.
  9. Chop herbs and add to flour mixture, stirring well.
  10. Lightly beat egg. Add egg and milk to dry mixture and stir until stiff dough is formed.
  11. After 15 minutes of simmering, remove lid and drop dumpling dough on to stew by heaping tablespoonful.
  12. Replace lid and allow to cook, undisturbed, for about 10 minutes, or until veggies are tender and dumplings are puffy.
Root Veggie Stew with Dumplings

Root Veggie Stew with Dumplings

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2 responses to “Root Veggie Stew with Herbed Whole Wheat Dumplings

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