Curried Root Vegetable Stew With Dumplings
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons unsalted butter
- 1small onion, peeled and chopped
- 3cloves garlic, peeled and minced
- 1½teaspoons curry powder
- 4cups vegetable broth
- 2medium carrots, peeled, halved lengthwise, and cut into ½-inch lengths
- 2large parsnips, peeled, thick end halved lengthwise, cut across into ⅛-inch thick slices
- 1small celery root, trimmed, peeled and cut into ¼-inch cubes
- 1medium sweet potato, peeled and cut into ½-inch cubes
- 3tablespoons all-purpose flour
- 2teaspoons salt
- Freshly ground pepper to taste
- 1tablespoon chopped fresh Italian parsley
- 1cup all-purpose flour
- 1½teaspoons baking powder
- ¾teaspoon salt
- ½teaspoon ground mace
- 2tablespoons cold unsalted butter
- ¼cup currants
- 6tablespoons milk
The Stew
The Dumplings
Nutritional analysis per serving (4 servings)
370 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 8 grams protein; 1158 milligrams sodium
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
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 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!
I used a purple sweet potato the first time I made this recipe and the whole stew turned a fabulous rich violet. Purple soup is just more fun to eat!
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.