Tuesday, January 19, 2016

Curried Root Vegetable Stew With Dumplings

This one is from Joanna in Moon Twp from last year at this time. She said, "I threw in the rutabaga also and used the spelt flour in the dumplings. My 1 1/2 yr old son devoured this stew." Thanks for sharing:)


1 1/2 tsp Butter
1 small Onion, chopped
3 cloves Garlic, minced
1 1/2 tsp Curry Powder
4 C. Veg. Broth
2 medium Carrots, larger chunks
2 large Parsnips, larger chunks
1 small Celeriac, small chunks
1 Sweet Potato, cubes
3 TBSP Flour
2 tsp Salt
Pepper to taste
1 TBSP Italian Parsley, chopped (optional)

Melt Butter in large pot-medium heat. Add Onion, cook three minutes. Stir in Garlic and Curry Powder, cook 30 seconds. Stir in Broth, Carrots, Parsnips. Bring to boil, then reduce to simmer. Cover and cook 15 minutes. Stir in Celeriac and Sweet Potato and cook 10 minutes.


1 C. Flour (Spelt!)
1 1/2 tsp Baking Powder
3/4 tsp Salt
1/2 tsp ground Mace
2 TBSP Cold Butter
1/4 C. Currants
6 TBSP Milk

To make dumplings combine Flour, B. Powder, Salt, Mace. Rub in the Butter until mixture resembles coarse meal. Mix in Currants. Stir in Milk just to combine. On lightly floured surface, with floured hands, shape the dough into 1'' balls. 

Form a paste by combining 1/4 C. of simmering broth into 3 TBSP Flour, then stir it into the stew. Season w/ salt and pepper to taste. Place dumplings on top of simmering stew, cover and cook for 15 minutes. Garnish w/ parsley and serve. 

Originally from: http://cooking.nytimes.com/recipes/4738-curried-root-vegetable-stew-with-dumplings

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