Root Vegetable Stew with Herbed Dumplings

Name: Root Vegetable Stew with Herbed Dumplings
Yield: 6
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 8 ounces Italian sausage links, hot or sweet; 2 pounds assorted root vegetables, peeled (see Tip) and diced; 1 large onion, diced; 4 cloves garlic, minced; 1 tablespoon chopped fresh sage, or rosemary; 4 cups reduced-sodium chicken broth; 3 cups chopped dark, leafy greens, such as beet, turnip or kale; 1 1/4 cups whole-wheat pastry flour; 1/2 cup cake flour; 1 tablespoon chopped fresh sage, or rosemary; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 large egg, lightly beaten; 1/2 cup low-fat milk

Root Vegetable Stew with Herbed Dumplings was pinched from <a href="http://www.eatingwell.com/recipes/root_vegetable_stew_with_herbed_dumplings.html" target="_blank">www.eatingwell.com.</a>

"This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market...."

INGREDIENTS

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4 teaspoons extra-virgin olive oil, divided

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8 ounces Italian sausage links, hot or sweet

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2 pounds assorted root vegetables, peeled (see Tip) and diced

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1 large onion, diced

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4 cloves garlic, minced

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1 tablespoon chopped fresh sage, or rosemary

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4 cups reduced-sodium chicken broth

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3 cups chopped dark, leafy greens, such as beet, turnip or kale

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1 1/4 cups whole-wheat pastry flour

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1/2 cup cake flour

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1 tablespoon chopped fresh sage, or rosemary

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1 tablespoon baking powder

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1/4 teaspoon salt

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1 large egg, lightly beaten

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1/2 cup low-fat milk

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