Root Vegetable Stew with Herbed Dumplings

Small recipe review this week. The Husband was out of town at the beginning of the week and we were both out of town Friday through Monday. And I got lazy mid-week and we went out to eat one night, I was just too pooped to deal with cooking and dishes. I'm not certain what I'm going to make next week - I've been too busy running around getting ready for the weekend.



Root Vegetable Stew with Herbed Dumplings (Eating Well, Dec 08) 4.5
The Husband made this last Wednesday night with very tasty results. This is a very versatile recipe that calls for 2 lbs of assorted root vegetables so you can tailor it to your tastebuds: beets, celeriac root, parsnips, rutabagas, carrots and turnips. We used sweet potato (he doesn't like beets), with parsnips and carrots from the garden.

He noted that the recipe called for making things in two pots, but after reviewing the directions, he said it was easily done in one. He sauteed the kielbasa (our substitute for Italian or Sweet sausage) and set aside, then he sauteed the onion and added everything else. The Husband noted that he did boil the carrots and parnsips a bit longer than called for - the last time we cooked with them they weren’t quite done. For the spinach we used up some of the last of the chard greens from the garden

While the soup was simmering, he made the dumplings. The recipe calls for cake flour and whole wheat pastry flour, but he just used regular for each. Our dumplings weren't what I would call heavy, but they didn't turn out exactly light either. The consistency was very similar to bread which I thought held up well in the soup, better than other flour dumplings we've made in fact.

I would make this again - I think it would be lovely for company on a chilly day.

The Husband made this last Wednesday night with very tasty results. This is a very versatile recipe that calls for 2 lbs of assorted root vegetables so you can tailor it to your tastebuds: beets, celeriac root, parsnips, rutabagas, carrots and turnips. We used sweet potato (he doesn't like beets), with parsnips and carrots from the garden.

He noted that the recipe called for making things in two pots, but after reviewing the directions, he said it was easily done in one. He sauteed the kielbasa (our substitute for Italian or Sweet sausage) and set aside, then he sauteed the onion and added everything else. The Husband noted that he did boil the carrots and parnsips a bit longer than called for - the last time we cooked with them they weren’t quite done. For the spinach we used up some of the last of the chard greens from the garden

While the soup was simmering, he made the dumplings. The recipe calls for cake flour and whole wheat pastry flour, but he just used regular for each. Our dumplings weren't what I would call heavy, but they didn't turn out exactly light either. The consistency was very similar to bread which I thought held up well in the soup, better than other flour dumplings we've made in fact.

I would make this again - I think it would be lovely for company on a chilly day.