Sunday, May 15, 2005

Root Vegetable Stew with Herbed Dumplings

Root Vegetable Stew with Herbed Dumplings (Adapted from Eating Well)

For the stew

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
8 ounces hot Italian turkey sausage links
2 pounds root vegetables (I used a combination of beets, carrots and parsnips), peeled and diced
3/4 cup diced onion
4 cloves minced garlic
1 tablespoon chopped rosemary
4 cups chicken broth
3 cups chopped beet greens - use any dark, leafy greens

For the dumplings

1 1/4 cups whole-wheat pastry flour
1/2 cup cake flour
1 tablespoon chopped rosemary
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup milk

To prepare the stew

In a large Dutch oven, heat 2 teaspoons oil over medium. Add sausages - cook until browned on all sides, about 5 to 6 minutes. Transfer to a clean cutting board - let cool slightly, then slice into rounds.

Wipe out Dutch oven, if desired, and heat remaining 2 teaspoons oil over medium. Add onion - cook until just tender, about 5 minutes. Stir in vegetables - cook, stirring occasionally, for 5 minutes. Add garlic and rosemary - cook until fragrant, about 1 minute. Add broth and bring to a simmer, stirring often.

To prepare the dumplings

While stew is coming to a simmer, whisk together whole-wheat flour, cake flour, rosemary, baking powder and salt in a medium bowl. Add egg and milk - stir mixture until a stiff batter forms.

When the broth in the Dutch oven comes to a simmer, stir in greens - return stew to a simmer. Drop dumpling dough using a level tablespoon all over the top of the stew. Maintain a gentle simmer, cover and cook until the dumplings are puffed, the vegetables are tender and the sausage has cooked and warmed through, about 10 minutes.

Makes about 6 servings.

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