Vegetable stew with dumplings

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* Exported from MasterCook *

 

Vegetable Stew with Dumplings

 

Recipe By :BHG Midwest Living

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sliced carrots -- 1/4-inch thick

1 1/2 cups chopped onion

1 cup sliced celery -- 1/4-inch thick

2 tablespoons cooking oil

3 cups water

4 medium potatoes -- peeled (optional)

and cut into 1/4-inch-thick slices (about 4 cups)

2 2/3 cups chopped tomatoes -- (coarse chop)

3 vegetable bouillon cubes

2 cloves cloves garlic -- minced

1/2 teaspoon pepper

1/4 cup all-purpose flour

1/2 cup cold water

1 recipe Carrot Dumplings (see recipe below)

1 cup coarsely chopped cabbage

1 cup frozen peas

8 ounces cheddar cheese -- (OR

2 cups shredded)

CARROT DUMPLINGS:

2 1/4 cups biscuit mix

1 cup finely shredded carrot

1 tablespoon snipped fresh parsley

1 cup water

 

TIP: For best results with dumplings, make sure the stew is hot when the

dumplings go on so they cook on the bottom as well as the top.

TIME: Prep: 50 minutes; Cook: 12 minutes

 

1. In a Dutch oven or kettle, cook sliced carrots, onions, and celery, covered,

in oil about 5 minutes or until tender, stirring occasionally. Stir in the 3

cups water, the potatoes, tomatoes, vegetable bouillon cubes, garlic, and

pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or

until potatoes are almost tender.

 

2. In a screw-top jar, combine flour and the 1/2 cup cold water; cover and shake

until well combined. Stir into vegetable mixture. Cook and stir until thickened

and bubbly. Cover and keep hot.

 

3. Prepare Carrot Dumplings: In a mixing bowl, stir together 2-1/4 cups packaged

biscuit mix, 1 cup finely shredded carrot, and 1 tablespoon snipped fresh

parsley. Add 1 cup water; stir with a fork until all the ingredients are just

combined.

 

4. Gently stir cabbage and peas into vegetable stew. Drop dumplings from a

tablespoon into 8 large mounds on top of hot stew. Cover and simmer for about 12

minutes or until a toothpick inserted into dumplings comes out clean.

 

5. To serve, sprinkle each serving with cheese. Makes 8 servings.

 

 

 

Copyright:

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Per Serving (excluding unknown items): 419 Calories; 19g Fat (39.7% calories

from fat); 14g Protein; 50g Carbohydrate; 6g Dietary Fiber; 30mg Cholesterol;

911mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 3 Fat.

 

NOTES : This cheese-topped vegetable stew gets a winning twist from the carrot

dumplings on top.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1683 0 0 0 0 2130706543 2415 0 0 2130706543 0 0

26083 3394 0