Root Vegetable Stew with Herbed Dumplings Recipe

Looking for an easy Root Vegetable Stew with Herbed Dumplings recipe? Learn how to make Root Vegetable Stew with Herbed Dumplings using healthy ingredients.


Submitted by treachler

Makes 6 servings



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 Root Vegetable Stew with Herbed Dumplings

4 teaspoons extra-virgin olive oil, divided
8 ounces Italian sausage
1 turnip
5.64 oz parsnips
2 rutabagas
8 oz carrots
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
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

Recipe Directions for Root Vegetable Stew with Herbed Dumplings

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 6 servings, about 1 1/2 cups stew & 3 dumplings each

Categories

Soup

Nutrition Facts
Serving Size 543.7g
Amount Per Serving
Calories
457
Calories from Fat
152
% Daily Value*
Total Fat
16.9g
26%
Saturated Fat
4.7g
24%
Trans Fat
0.1g
Cholesterol
68mg
23%
Sodium
997mg
42%
Potassium
1480mg
42%
Total Carbohydrates
57.9g
19%
Dietary Fiber
8.6g
34%
Sugars
13.8g
Protein
20.1g
Vitamin A 232% Vitamin C 145%
Calcium 31% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in phosphorus
  • Very high in vitamin A
  • Very high in vitamin C
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