Hearty New England Harvest Stew with Herbed Dumplings

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups carrots, sliced
• 2 cups parsnips, sliced
• 3 cups potatoes, diced
• 1 cup butternut squash, peeled and cubed
• 6 cups vegetable broth
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon dried thyme
• 1 teaspoon dried sage

• 2 cups flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons butter, cold and cubed
• 1 cup milk
• 1 cup fresh parsley, chopped

Method

1. 01
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until soft and fragrant, about 5 minutes.
2. 02
   Add the carrots, parsnips, potatoes, and butternut squash to the pot. Stir to combine with the onion and garlic.
3. 03
   Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
4. 04
   Season the stew with salt, pepper, thyme, and sage. Stir well and let it continue to simmer while you prepare the dumplings.
5. 05
   For the dumplings, whisk together the flour, baking powder, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
6. 06
   Stir in the milk and parsley until just combined. Drop spoonfuls of the dumpling mixture onto the simmering stew.
7. 07
   Cover the pot and let the dumplings cook for 15 minutes without lifting the lid, allowing them to steam.
8. 08
   Check the dumplings for doneness; they should be puffed and firm to the touch. Serve the stew hot, with a generous portion of dumplings.