Dilly Stew With Rosemary Dumplings Recipe

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Ingredients:

Serving

3 tbsp olive oil
1/4 cup all-purpose flour
1 medium sized sweet onion, quartered and thinly sliced ( like vidalia or walla walla)
1 tsp salt
3 garlic cloves, minced
6 cups vegetable broth, at room temperature
2 stalks celery, tops removed, sliced 1/4 inch thick
1 1/2 lbs potatoes, in 3/4 inch chunks (peel if theyf re russets)
1 cup baby carrots (see note )
1 tbsp fresh thyme
2 tbsp chopped fresh dill
1/2 tsp paprika
fresh black pepper
1 (15 oz) can navy beans, rinsed and drained (about 1 1/2 cups)
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp dried rosemary, finely chopped
1/2 tsp salt
1/2 cup unsweetened almond milk (or soy)
2 tbsp olive oil

Directions:

First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add extra oil.
Preheat a large, heavy bottom pot over medium-low heat.
Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.
Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn’t clump or boil over.
Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.
In the meantime, prepare the dumplings.
Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.
When the stew is ready, mix in the beans and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.
Ladle stew into bowls, topped with dumplings. And serve!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	470.26 Kcal (1969 kJ)
Calories from fat	160.88 Kcal
		% Daily Value*
Total Fat	17.88g	28%
Cholesterol	4.65mg	2%
Sodium	1482.56mg	62%
Potassium	934.98mg	20%
Total Carbs	70.68g	24%
Sugars	15.42g	62%
Dietary Fiber	7.63g	31%
Protein	10.29g	21%
Vitamin C	8.6mg	14%
Vitamin A	1.1mg	38%
Iron	4mg	22%
Calcium	168.6mg	17%

Amount Per 100 g
Calories	125.73 Kcal (526 kJ)
Calories from fat	43.01 Kcal
		% Daily Value*
Total Fat	4.78g	28%
Cholesterol	1.24mg	2%
Sodium	396.38mg	62%
Potassium	249.98mg	20%
Total Carbs	18.9g	24%
Sugars	4.12g	62%
Dietary Fiber	2.04g	31%
Protein	2.75g	21%
Vitamin C	2.3mg	14%
Vitamin A	0.3mg	38%
Iron	1.1mg	22%
Calcium	45.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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