Getting to the Root of it

If you have visited your local Farmers Market recently you probably noticed the variety of root vegetables available. Most of us are a little intemedated by the strange shapes, colors and textures of these veggies and find it hard to imagine what to make with a rutabaga or a turnip. So here is a yummy recipe that will help you enjoy these seasonal wonders.

Root Vegetable Stew with Herb Dumplings

Stew

4 tsp extra virgin olive oil

8 ounces Italian sausage (hot or sweet)

2 pounds assorted root vegetables

1 large onion diced

4 cloves garlic

1 tbls chopped sage or rosemary

4 cups chicken broth

3 cups chopped dark leafy green of your choice

Salt and pepper to taste

Dumplings

1 1/4 cup whole wheat pastry flour

1/2 cup all purpose or cake flour

1 tbls chopped sage or rosemary

1 tbls baking powder

1 large egg

1/2 cup low-fat milk

1/4 tbls salt

1. To prepare stew: Heat 2 tbls oil in a medium skillet add sausages and cook until brown on all sides (5 minutes). Transfer to cutting board, when cool slice into 1 inch pieces.

2. Heat the remaining oil in a Dutch Oven or large pot. Cook onion until tender (4 minutes). Add chopped root vegetables (make sure all the pieces are the same size) cook for 5 minutes over medium heat. Add garlic and sage, cook for 30 seconds or until fragrant. Add broth, salt and pepper and bring stew to a simmer. Stir often.

3. To prepare dumplings: Whisk flour, pastry flour, sage, baking powder and salt in medium bowl. Add egg and milk, stir until a stiff batter forms.

4. When stew reaches a simmer, stir in greens and sausage and return to a simmer. Drop 1 tbls of dough at a time (making about 10 dumplings). Adjust heat to maintain a gentle simmer, cover and cook undisturbed for 10 minutes. 

5. When ready the vegetables should be tender, the sausage cooked through and the dumplings puffed.

Serves 6 - 1 hour prep and cook time