Curried Root Vegetable Stew With Dumplings
Published January 29, 1994
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE STEW
1 ½ teaspoons unsalted butter
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1 ½ teaspoons curry powder
4 cups vegetable broth
2 medium carrots, peeled, halved lengthwise, and cut into ½-inch lengths
2 large parsnips, peeled, thick end halved lengthwise, cut across into ⅛-inch thick slices
1 small celery root, trimmed, peeled and cut into ¼-inch cubes
1 medium sweet potato, peeled and cut into ½-inch cubes
3 tablespoons all-purpose flour
2 teaspoons salt
Freshly ground pepper to taste
1 tablespoon chopped fresh Italian parsley
THE DUMPLINGS
1 cup all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground mace
2 tablespoons cold unsalted butter
¼ cup currants
6 tablespoons milk
Nutritional analysis per serving (4 servings)
67 grams carbs; 21 milligrams cholesterol; 370 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 9 grams fiber; 1158 milligrams sodium; 8 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 celery root and sweet potato and cook for 10 minutes.
- Step 2
Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
- Step 3
Form a smooth paste by stirring ¼ cup of the simmering broth into 3 tablespoons of flour, then stir it 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 4 bowls. Garnish with the parsley and serve.
Private Notes
Comments
I added a generous amount of minced fresh ginger, extra tablespoon of garlic and and about a 1/2 tsp of tumeric and it's a lovely recipe. The broth doesn't thicken that much, but once you mash the dumplings in your bowl, it's just right. My husband loved it!
Thanks to notes, added ginger and turmeric. Made a warm, delicious stew. I increased dumpling recipe (50%) to please family tastes. Thickened well, dumplings had room to cook. Asked to include in rotation by the non vegetarian in the room.
I really did not care for this. The veggies were decent, but the currants made the dumplings heavy, dense, and weirdly sweet. It was an odd combination of flavors that I won't be making again.
Not my favorite. It read better than it tasted. The dumplings are heavy and the vegetables are just ok.
This was reaallly good. Had to sub golden raisins for the currants, allspice for the mace, and extra carrots/sweet potatoes for the celery root. Simple modifications.
Thanks to notes, added ginger and turmeric. Made a warm, delicious stew. I increased dumpling recipe (50%) to please family tastes. Thickened well, dumplings had room to cook. Asked to include in rotation by the non vegetarian in the room.