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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vegetable Stew with Dumplings Recipe

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This recipe for Vegetable Stew with Dumplings is from Family Favorites - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stew Ingredients
1 c. vegetable stock
1 tsp. Herbs de Provence
1 tsp. oregano
2 tbsp. olive oil
1 c. turnip, peeled and diced
1 tbsp. fresh parsley, chopped
1 c. chopped onion
1 c. diced carrot
1/2 c. sliced celery
1 clove garlic, minced
2 bay leaves
1/2 tsp. rosemary
1/2 tsp. basil
2 c. water
5 tsp. tamari or Maggi seasoning
2-3 potatoes, peeled and chopped
1 c. frozen peas
2 tbsp. cornstarch + 2 tbsp. water

Dumpling Ingredients
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. chopped parsley
1/2 c. soy or regular milk
2 tbsp. vegetable oil
Directions:
Directions:
Blend first 3 ingredients and set aside.

Saute turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for about 8 minutes.

Add water, vegetable stock, tamari/Maggi and potatoes. Simmer for 10-15 minutes.

Add peas and cook for another few minutes.

Remove bay leaves. Combine cornstarch and water, add to stew and stir until thickened. Salt and pepper to taste.

Combine dumpling ingredients (first dry ingredients and then add wet). Drop spoonfuls of the dough on top of the stew as it simmers. Cover and continue to simmer until the dumplings are cooked all the way through.

 

 

 

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