Are you craving a soul-warming dish that combines the rustic charm of farm-fresh vegetables with pillowy herb-infused dumplings? Look no further! This Vegetable Stew with Herb Dumplings is not just a meal; it's a culinary hug that transforms simple ingredients into an extraordinary dining experience. Imagine tender vegetables swimming in a rich, aromatic broth, topped with light, fluffy dumplings that melt in your mouth - this recipe is about to become your new comfort food obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- Mixed vegetables (carrots, potatoes, peas, etc.)
- Onion, chopped
- Garlic, minced
- Vegetable broth
- Herbs (thyme, rosemary, etc.)
- Flour
- Baking powder
- Butter
- Milk
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing, peeling (if necessary), and chopping into roughly 1-inch cubes. Dice onions and mince garlic finely.
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add a small amount of oil and sauté chopped onions until translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add chopped vegetables to the pot, stirring to combine with onions and garlic. Cook for 3-4 minutes to slightly soften vegetables.
- Pour vegetable broth into the pot, ensuring vegetables are mostly covered. Add fresh thyme and rosemary sprigs.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for approximately 20-25 minutes until vegetables are tender but not mushy.
- While stew is simmering, prepare dumpling mixture. In a mixing bowl, combine flour, baking powder, salt, and finely chopped fresh herbs.
- Cut cold butter into small pieces and work into flour mixture using fingertips until it resembles coarse crumbs.
- Gradually add milk to create a soft, sticky dumpling dough. Do not overmix.
- Once vegetables are tender, drop dumpling mixture by spoonfuls onto the surface of the simmering stew.
- Cover pot and cook dumplings for 10-12 minutes without lifting the lid. Dumplings are done when they appear fluffy and have absorbed some of the stew's moisture.
- Season entire dish with salt and freshly ground black pepper to taste. Remove herb sprigs before serving.
- Serve hot, ensuring each serving gets both vegetables and a dumpling. Garnish with additional fresh herbs if desired.
Tips
- Choose fresh, seasonal vegetables for the most vibrant flavor profile.
- Keep butter cold when making dumplings to ensure a light, tender texture.
- Don't overmix the dumpling dough - this can lead to tough, dense dumplings.
- Use fresh herbs if possible for a more intense, aromatic result.
- Make sure your stew is gently simmering when adding dumplings, not boiling vigorously.
- Resist the urge to lift the lid while dumplings are cooking - this helps them steam perfectly.
- For extra richness, you can substitute half the milk with cream in the dumpling mixture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 15mg
