SPRING VEGETABLE STEW WITH SWEET-POTATO DUMPLINGS

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Spring Vegetable Stew With Sweet-Potato Dumplings image

This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to dig into.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 18

1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
Coarse salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Freshly ground pepper
2 large eggs, lightly beaten
2 tablespoons finely chopped fresh flat-leaf parsley
2 lemons, halved
4 medium artichokes (10 ounces each)
3 tablespoons unsalted butter
10 ounces red pearl onions, blanched and peeled
1 rind Parmesan cheese (about 5 inches long; or subsitute 5-inch piece cheese)
2 1/2 cups homemade or low-sodium store-bought vegetable stock (not roasted)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces
2 tablespoons finely chopped fresh tarragon
6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1 1/4 cups)

Steps:

  • Makethedumplings: Place sweet potato in a saucepan; cover with water by1inch. Bringto a boil; add a large pinchof salt. Reduceheat; simmer until tender,about 15 minutes. Meanwhile,whisk theflour,bakingpowder, 1 1/2 teaspoons salt,andapinch of pepper in a bowl; set aside.
  • Drain sweet potato. Pass through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in eggs and parsley. Add flour mixture; stir just until a sticky dough forms.
  • Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze juice of 1 1/2 lemons into water; add rinds. Remove and discard tough outer leaves from 1 artichoke. Cut off top third; peel stem. Halve artichoke lengthwise; remove fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in lemon water. Repeat with remaining artichokes.
  • Melt butter in a medium stockpot over medium heat. Add onions; cook, stirring occasionally, 3 minutes. Add Parmesan rind. Drain artichokes; add to pot. Stir in stock and 4 1/2 cups water; add salt and pepper. Bring to a boil. Add carrots. Reduce heat; simmer, partially covered, 10 minutes. Squeeze remaining 1/2 lemon into pot; stir in tarragon.
  • Using 2 spoons, form 18 dumplings, dropping into stew as you work. Cover; cook 7 minutes. Add asparagus. Cook, covered, until the dumplings are cooked through and vegetables are tender, about 3 minutes. Remove rind before serving.

Falola Dominic
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I can't wait to try this recipe with different vegetables.


Sushila Tamang
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I paired this stew with a glass of red wine and it was the perfect meal for a cold night.


Ana Guzman
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This stew is a great weeknight meal. It's quick and easy to make, and it's healthy and delicious.


Noraiz Gondal
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I'm a beginner cook and this recipe was easy to follow. I was really happy with the results.


Caelee
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I made this stew in my slow cooker and it turned out perfectly. It was so easy to make and I didn't have to babysit it all day.


MOJA COMEDY
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This stew was a bit too spicy for my taste, but I still enjoyed it. I'll just use less chili powder next time.


Georgina Yeeda
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I'm not a fan of sweet potatoes, but I still liked this stew. The vegetables were cooked perfectly and the broth was flavorful.


Suheb Malek
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I'm allergic to gluten, so I used a gluten-free flour blend to make the dumplings. They turned out just as good as the regular dumplings.


jasmi stha
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This was my first time making sweet potato dumplings, and they turned out great! I was worried that they would be too dense, but they were light and fluffy.


Subhan Allah
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I'm not a vegetarian, but I'm always looking for new ways to incorporate more vegetables into my diet. This stew was a great way to do that. It was hearty and flavorful, and I felt good about eating it.


Matthew Lozano
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This stew is a great way to use up leftover vegetables. I had some asparagus, peas, and carrots that were about to go bad, and this recipe was the perfect way to use them up.


Faith Olum
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I made this stew for a potluck and it was a huge success! Everyone loved it, and I even got a few requests for the recipe.


Choice Obdate
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This recipe was a bit too time-consuming for me, but the end result was worth it. The stew was delicious and the dumplings were perfect.


Zohair Ahmad
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The dumplings were a bit dry for my taste, but the stew itself was delicious. I'll try making the dumplings again with a different recipe.


Ivana Matic
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This stew was a hit with my family! Everyone loved the sweet potato dumplings, and the stew itself was packed with flavor. I will definitely be making this again.


Razwan Af
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I'm always looking for new vegetarian recipes, and this one definitely fits the bill. The stew was hearty and flavorful, and the dumplings were a nice touch. I'll definitely be making this again.


Lousie Harr
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The recipe was easy to follow and the stew came out delicious. I used a variety of spring vegetables, including asparagus, peas, and carrots, and the dumplings were a perfect addition.


Greased
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This spring vegetable stew with sweet potato dumplings was a delightful dish! The flavors were perfectly balanced, and the dumplings were light and fluffy. I especially loved the addition of fresh herbs, which gave the stew a wonderful aroma.