Close
Cook Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 1/2 cups stew & 3 dumplings eachJump to Nutrition Facts
Cook Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 1/2 cups stew & 3 dumplings each
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups stew & 3 dumplings each
Yield:
6 servings, about 1 1/2 cups stew & 3 dumplings each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsStew4teaspoonsextra-virgin olive oil, divided8ouncesItalian sausage links, hot or sweet2 pounds assorted root vegetables, peeled (see Tip) and diced1large onion, diced4clovesgarlic, minced1 tablespoon chopped fresh sage, or rosemary4cupsreduced-sodium chicken broth3cupschopped dark, leafy greens, such as beet, turnip or kaleDumplings1 ¼cupswhole-wheat pastry flour½cupcake flour1 tablespoon chopped fresh sage, or rosemary1tablespoonbaking powder¼teaspoonsalt1large egg, lightly beaten½cuplow-fat milk
Cook Mode(Keep screen awake)
Ingredients
Stew
4teaspoonsextra-virgin olive oil, divided
8ouncesItalian sausage links, hot or sweet
2 pounds assorted root vegetables, peeled (see Tip) and diced
1large onion, diced
4clovesgarlic, minced
1 tablespoon chopped fresh sage, or rosemary
4cupsreduced-sodium chicken broth
3cupschopped dark, leafy greens, such as beet, turnip or kale
Dumplings
1 ¼cupswhole-wheat pastry flour
½cupcake flour
1tablespoonbaking powder
¼teaspoonsalt
1large egg, lightly beaten
½cuplow-fat milk
Directions
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.
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.
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.
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.
Tips
Originally appeared: EatingWell Magazine, November/December 2008
Rate ItPrint
Nutrition Facts(per serving)407Calories17gFat50gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
