9. Curried Root Vegetable Stew with Dumplings
Yield: 3-4 servings, adapted from The Essential New York Times Cookbook
Ingredients
For the Stew:
-
- 1 1/2 tsp unsalted butter
- 1 small onion, peeled and chopped
- 3 cloves garlic
- 1 1/2 tsp curry powder
- 4 cups vegetable broth
- 2 medium carrots, peeled, halved lengthwise and cut into 1/2-inch lengths
- 2 large parsnips, peeled, thick end halved lengthwise, cut across into 1/8-inch thick slices
- 2 medium turnips, peeled and cut into 1/2-inch cubes
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 3 tsp all purpose flour
- 2 tsp salt
- 1 tbsp freshly chopped Italian parsley
For the Dumplings:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp cold unsalted butter
- 1/4 cup dried cranberries
- 6 tbsp almond milk or lowfat milk
Instructions
- To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots, and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the turnip and sweet potato and cook for 10 minutes.
- Meanwhile, to make the dumplings, combine the flour, baking powder, salt, and cinnamon in a bowl. Rub in the butter until the mixture resembles coarse sand. Mix in the dried cranberries. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
- Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tbsp flour. Stir this into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew. Cover and cook for 15 minutes. Divide the stew and dumplings among four bowls. Garnish with the parsley and serve.