Best 5 Spring Vegetable Stew With Sweet Potato Dumplings Recipes

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Indulge in the vibrant flavors of spring with our delectable recipe for "Spring Vegetable stew with Sweet Potato Dumplings"! This colorful and wholesome stew showcases an array of fresh vegetables, bursting with their natural sweetness and vibrant hues. With succulent sweet potato dumplings, soft and fluffy yet slightly crisp on the outside, this dish is a symphony of textures and tastes that will tantalize your palate. Get ready to embrace the beauty of seasonal produce and embark on a culinary journey that celebrates the bounty of springtime.

Here are our top 5 tried and tested recipes!

SPRING VEGETABLE STEW WITH SWEET-POTATO DUMPLINGS



Spring Vegetable Stew With Sweet-Potato Dumplings image

This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to dig into.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 18

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
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)

Steps:

  • Makethedumplings: Place sweet potato in a saucepan; cover with water by1inch. Bringto a boil; add a large pinchof salt. Reduceheat; simmer until tender,about 15 minutes. Meanwhile,whisk theflour,bakingpowder, 1 1/2 teaspoons salt,andapinch 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.

SPRING VEGGIE CASSEROLE WITH LITTLE HERB DUMPLINGS



Spring veggie casserole with little herb dumplings image

A vegetarian supper full of fresh flavours, perfect for sharing with friends

Provided by Good Food team

Categories     Dinner, Lunch, Supper, Vegetable

Time 2h

Number Of Ingredients 20

100g self-raising flour
50g butter at room temperature, cut in pieces
50g mature cheddar , finely grated
3 tbsp finely chopped parsley
3 tbsp light olive oil
8 shallots , peeled and cut in half lengthways
250g small new potatoes , cut int half
3 peeled garlic cloves , cut in half lengthways
200g baby carrots , scraped but left whole
2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
600ml boiling vegetable stock (Marigold Swiss bouillion is good)
300g fruity white wine , such as sauvignon blanc or pinot grigio
pinch of muscovado sugar , light or dark
½ tsp light soy sauce
200g green beans , trimmed and cut in half
250g chestnut mushrooms , halved if large
200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks
2 tsp cornflour
½ fresh red chilli , seeded and finely chopped
1 tbsp each snipped chives and chopped parsley

Steps:

  • To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
  • Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
  • Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
  • Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 0.04 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.94 milligram of sodium

VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)



Vegetable Stew With Dumplings (Vegetarian) image

This is a very different vegetable stew just packed with flavor - and is one of my family's most requested and one of my very favorites. It is based on a recipe from one of my favorite cookbooks, "Tis the Season - A Very Vegetarian Christmas", by Nanette Blanchard. Although this comes from a Christmas cookbook, I like to serve this all year long, although it is especially comforting in the fall and winter months when it's cold. The original recipe calls for a puff pastry crust, which could make quite an elegant meal fit for company. However, I like to serve it with dumplings, so it's more everyday for my family. I'm sure it would be equally delicious without the dumplings - although my family would be upset if I didn't include them (the dumplings are usually fought over in my house). I've included just a basic dumpling recipe, but if you have one of your own, by all means please use it! You could also use some refrigerated biscuit dough if you have it on hand. This is something we might eat on a Sunday evening at our house, although the stew actually comes together quite quickly. I hope you enjoy it as much as my family does.

Provided by Pinot Grigio

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 large onion, chopped
4 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons flour
2 tablespoons vinegar (apple cider or sherry)
1 tablespoon light brown sugar
2 tablespoons Dijon mustard
3 cups vegetable broth (homemade is preferred)
1/2 teaspoon ground cinnamon
2 large carrots, chopped
4 medium red potatoes, chopped (unpeeled)
1 cup frozen sweet peas
1 cup frozen sweet corn
salt and pepper (to taste)
2/3 cup Bisquick (I use Heart Smart)
3 tablespoons skim milk
rosemary (optional) or fresh herb, of choice (optional)

Steps:

  • In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
  • Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
  • Add flour and stir unil mixed.
  • Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
  • Stir until combined.
  • Slowly stir in broth.
  • Add cinnamon, chopped carrots, and chopped potatoes.
  • Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
  • Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
  • Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
  • If making the Dumplings -
  • Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
  • Drop by rounded teaspoons into hot stew.
  • Cover and cook until done (approx. 10 mins).
  • You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.

CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS



Chipotle sweet potato & black bean stew with cheddar dumplings image

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

vegetable oil , for frying
1 large red onion , finely sliced
250g bag diced butternut squash and sweet potato
400g can chopped tomatoes
2 x 400g cans chilli black beans or chilli kidney beans
3 tbsp chipotle chilli paste
125g self-raising flour
60g unsalted butter , cubed
70g mature cheddar , grated
1 large green jalapeño , finely sliced (optional)

Steps:

  • Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
  • Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium

SPICY VEGETARIAN SWEET POTATO STEW



Spicy Vegetarian Sweet Potato Stew image

Nutritious and spicy vegetarian stew that is light and delicious.

Provided by Justin Fassio

Time 9h35m

Yield 6

Number Of Ingredients 16

1 (16 ounce) package dry kidney beans
1 teaspoon olive oil
½ medium red onion, chopped
4 cloves garlic, minced
2 cups vegetable broth, or more as needed
2 medium tomatoes, diced, or more to taste
1 medium red bell pepper, seeded and cubed
½ medium sweet potato, peeled and cubed
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 cup frozen corn
½ cup chopped fresh cilantro

Steps:

  • Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
  • Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.
  • Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
  • Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.
  • Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.

Nutrition Facts : Calories 341 calories, Carbohydrate 63.3 g, Fat 2.7 g, Fiber 15.2 g, Protein 19.6 g, SaturatedFat 0.4 g, Sodium 593.8 mg, Sugar 6.8 g

Tips:

  • Prep your vegetables in advance: Cut and dice your vegetables before you start cooking to save time.
  • Use a variety of vegetables: This will give your stew a more complex flavor and texture.
  • Don't overcrowd the pot: If you add too many vegetables at once, they won't cook evenly.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve with crusty bread or rice: This will help to soak up the delicious broth.

Conclusion:

This spring vegetable stew with sweet potato dumplings is a delicious and hearty meal that is perfect for a weeknight dinner. It is packed with fresh vegetables and flavorful broth, and the sweet potato dumplings add a unique and delicious touch. This stew is also relatively easy to make, and it can be tailored to your own tastes by adding or omitting different vegetables. So next time you're looking for a quick and easy weeknight meal, give this spring vegetable stew with sweet potato dumplings a try.

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