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Mixed Root Vegetable and Fall Greens Stew with Dumplings
From Eatingwell.com; total time to table is about 1.5 hours, with 50 minutes being active cooking time. Serves 6.
For the Stew:
4 teaspoons extra-virgin olive oil, divided
8 ounces Italian sausage links, hot or sweet
2 pounds assorted root vegetables, including parsnips, rutabagas, turnips, celeriac, or potatoes peeled 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

For the Dumplings:
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

To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces.
If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons of oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.
When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender, and the sausage is cooked through, about 10 minutes