Quick Vegetable Stew with Herbed Dumplings
- 4 tsp salt
- 2 eggs
- 2 1/2 cups all purpose flour
- 1/2 TBS chopped fresh thyme
- about 2 TBS olive oil or avocado oil, divided
- 1 onion, chopped
- 1 bell pepper, chopped
- 6 cloves garlic, chopped
- 1/2 a cabbage, chopped
- 2 carrots, chopped
- 2 sprigs of thyme
- 1 1/2 cups vegetable stock (or water)
- salt and black pepper to taste
- 1/2 a lemon, for juice
- 1- You can chop all the vegetables large and chunky for this rustic and quick stew. While you are doing that, bring 2 quarts water to a boil and add 3 tsp of the salt.
- 2- In a large bowl beat the eggs. Stir in the flour, 2/3 cup water, 1 TBS oil, the chopped thyme, and 1 tsp salt and mix well.
- 3- Get a medium saucepot fired up on the stove and add a glug of oil. Add the onion, pepper, garlic, cabbage, and carrots. Stir around for a minute, then add the thyme sprigs and the vegetable stock or water, and lower the heat to a simmer.
- 4-Get two spoons and use them to drop spoonfuls of dumpling mixture into the boiling water. It’s best to do this in 2 batches. Stir them around with a slotted spoon, and as they rise to the surface transfer them into the pot with the veggies. If your stew is looking dry, add a ladle or two of the cooking water from the dumplings.
- 5- Season with plenty of salt and pepper, and finish with a squeeze of fresh lemon juice.
- Chef Tip: For a southern style stew, substitute half the stock or water with milk, and stir in 2 TBS butter at the end of cooking time.