Spring Vegetable Stew With Sweet-Potato Dumplings
This vegetarian stew shows off some of the season's freshest vegetables, including asparagus, carrots, and artichokes -- all afloat in a light vegetable broth. Sweet-potato dumplings make hefty fixings to dig into.
- Servings: 6
Source: Martha Stewart Living, March 2006
For the Dumplings
- 1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
- Coarse salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- Freshly ground pepper
- 2 large eggs, lightly beaten
- 2 tablespoons finely chopped fresh flat-leaf parsley
For the stew
- 2 lemons, halved
- 4 medium artichokes (10 ounces each)
- 3 tablespoons unsalted butter
- 10 ounces red pearl onions, blanched and peeled
- 1 rind Parmesan cheese (about 5 inches long; or subsitute 5-inch piece cheese)
- 2 1/2 cups homemade or low-sodium store-bought vegetable stock (not roasted)
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces
- 2 tablespoons finely chopped fresh tarragon
- 6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1 1/4 cups)
Make the dumplings: Place sweet potato in a saucepan; cover with water by 1 inch. Bring to a boil; add a large pinch of salt. Reduce heat; simmer until tender, about 15 minutes. Meanwhile, whisk the flour, baking powder, 1 1/2 teaspoons salt, and a pinch of pepper in a bowl; set aside.
Drain sweet potato. Pass through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in eggs and parsley. Add flour mixture; stir just until a sticky dough forms.
Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze juice of 1 1/2 lemons into water; add rinds. Remove and discard tough outer leaves from 1 artichoke. Cut off top third; peel stem. Halve artichoke lengthwise; remove fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in lemon water. Repeat with remaining artichokes.
Melt butter in a medium stockpot over medium heat. Add onions; cook, stirring occasionally, 3 minutes. Add Parmesan rind. Drain artichokes; add to pot. Stir in stock and 4 1/2 cups water; add salt and pepper. Bring to a boil. Add carrots. Reduce heat; simmer, partially covered, 10 minutes. Squeeze remaining 1/2 lemon into pot; stir in tarragon.
Using 2 spoons, form 18 dumplings, dropping into stew as you work. Cover; cook 7 minutes. Add asparagus. Cook, covered, until the dumplings are cooked through and vegetables are tender, about 3 minutes. Remove rind before serving.