6 T butter, divided (oil and nondairy margarine if pareve)
5 cups vegetable stock
3 medium-sized onions, diced
3 cloves garlic, minced
2 bay leaves and 4 cloves
1 tsp salt; 1/2 tsp pepper
1/4 tsp cayenne pepper
3/4 cup minced fresh parsley
1 28-ounce can plum tomatoes, roughly chopped
3 carrots, 3 parsnips and 3 potatoes, chopped in large pieces
2 cups fresh or frozen corn
FOR DUMPLINGS-
1 cup flour
2 T cornmeal; 2 tsp baking powder
1 tsp sugar; 1/2 tsp salt
1 T chilled butter; 2/3 cup cold milk (or pareve margarine/almond milk)
1/2 cup corn, thawed if frozen
Instructions
Saute onions in 3 T butter (or oil if pareve) for 5 minutes. Add the
garlic and saute for 2 more minutes. Add bay leaves, cloves
and cayenne pepper. Saute 1 minute more.
Add the carrots, parsnips and potatoes.
Add stock, tomatoes, drained beans, and 1/2 cup of parsley.
Bring to boil, then reduce to a simmer. Cook for 45
minutes.
While the stew cooks, prepare the dumplings.
Combine the flour, cornmeal, baking powder, salt and sugar
in a medium-sized bowl and mix well. Cut in the cold butter
until small crumbs are formed. Stir in the corn and cold milk
just until evenly moistened. Do not over mix. Cover and chill
until ready to use (will keep 24 hours).
Add two cups of corn to the stew and the remaining 3 T of
butter and remaining 1/4 cup of parsley; season to taste
with salt and pepper, stir well.
Try to remove the bay leaves and cloves.
Keeping the stew at a simmer, drop the dumpling mixture in
by tablespoonfuls and cover the pot. Cook for 15-20
minutes until a toothpick inserted into a dumpling comes
out clean.
Serving
Suggestions
Serve the stew with one (or more) dumpling to each bowl.
Originally Submitted
3/6/2013
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