Vegetable Stew with Nut Dumplings
Submitted by shithead
Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.
YIELD
4 servingsPREP
10 minCOOK
90 minREADY
100 minThis old-school vegetarian stew is all about patience and root vegetables.
Potatoes, carrots, parsnips, and turnips get diced small, browned in oil, thickened with a touch of flour, and then left to simmer low and slow until everything melts into a rich, earthy broth.
The real showstopper? Homemade walnut dumplings. Wheat flour, breadcrumbs, and finely chopped walnuts get worked into a stiff dough, rolled into walnut-sized pieces, and boiled until they puff up dense and chewy.
Drop them into your bowl and let them soak up all that stew. Pure comfort food, no meat required.
Pro Tips
- Brown the first batch of vegetables well before adding the rest. That caramelization is your flavor foundation.
- Keep the stew at a gentle simmer, not a rolling boil. Low heat over 90 minutes coaxes out sweetness from the root vegetables.
- Make the dumpling dough stiff. Too wet and they’ll fall apart in the boiling water.
- Boil the dumplings in a separate pot of rapidly boiling water so the stew doesn’t get starchy.
Ingredients
Directions
Cut peeled and washed vegetables into small cubes.
Combine oil and 1½ cups of vegetables.
Cook until ight brown. Add flour and mix well.
Add a pint of water and the rest of the vegetables.
Cook slowly for about 90 minutes.
Season to taste and serve with the dumplings.
DUMPLINGS: Work oil into flour, crumbs and nuts.
Add enough water to make a stiff dough.
Roll and cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water.
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