Healthy Recipes Main Dishes Healthy Stew Recipes Root Vegetable Stew with Herbed Dumplings 3.4 (5) 5 Reviews This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. 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EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hr Servings: 6 Yield: 6 servings, about 1 1/2 cups stew & 3 dumplings each Nutrition Profile: High-Calcium Bone-Health Healthy Pregnancy Healthy Aging Healthy Immunity Low Added Sugar High-Fiber Low-Calorie Jump to Nutrition Facts Ingredients Stew 4 teaspoons extra-virgin olive oil, divided 8 ounces Italian sausage links, hot or sweet 2 pounds assorted root vegetables, peeled (see Tip) and diced 1 large onion, diced 4 cloves garlic, minced 1 tablespoon chopped fresh sage, or rosemary 4 cups reduced-sodium chicken broth 3 cups chopped dark, leafy greens, such as beet, turnip or kale Dumplings 1 ¼ cups whole-wheat pastry flour ½ cup cake flour 1 tablespoon chopped fresh sage, or rosemary 1 tablespoon baking powder ¼ teaspoon salt 1 large egg, lightly beaten ½ cup low-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 Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed. Originally appeared: EatingWell Magazine, November/December 2008 Rate It Print Nutrition Facts (per serving) 407 Calories 17g Fat 50g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 1/2 cups stew & 3 dumplings Calories 407 % Daily Value * Total Carbohydrate 50g 18% Dietary Fiber 8g 29% Total Sugars 10g Protein 14g 28% Total Fat 17g 22% Saturated Fat 5g 26% Cholesterol 61mg 20% Vitamin A 7561IU 151% Vitamin C 26mg 29% Folate 129mcg 32% Sodium 882mg 38% Calcium 282mg 22% Iron 3mg 16% Magnesium 55mg 13% Potassium 857mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved