• Root Veggie Stew with Dumplings

Root Veggie Stew with Dumplings

Time: 45 minutes
Servings: 8
Are veggies from the market taking over your refrigerator? This recipe calls for 2 pounds of veggies. A perfect way to make a delicious meal and more space in your refrigerator!


  • 1 Tbsp olive oil
  • 1 1/2 lbs 96/4 lean ground pork
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 Tbsp chopped fresh rosemary
  • 2 lbs assorted root vegetables, greens separated & chopped (beets, turnips, carrots), thoroughly washed
  • 2 (32 oz) cartons unsalted chicken broth
  • 2 1/2 cups heart smart biscuit mix
  • 1 Tbsp Italian seasoning
  • 1 cup 1% low-fat milk


  1. In a large stockpot, heat oil over medium. Add pork, onion, garlic & rosemary. Cook 5-7 minutes or until pork browns & onions are soft. 
  2. Add root vegetables & cook 5 minutes. Add broth & bring to a boil, stirring often.
  3. Meanwhile, in a medium bowl, combine biscuit mix, Italian seasoning & milk. Stir until a stiff dough forms.
  4. Once boiling, stir in greens & return to a simmer.
  5. Drop 1 Tbsp dough at a time in stew; about 16 dumplings. Cover & cook undisturbed 10 minutes, or until dumplings are firm & vegetables are tender.


Be sure to use the greens from your root vegetables for added vitamins and minerals. Don't forget to wash them thoroughly!

Nutrition Facts

8 servings per recipe
Serving size (476g)
Amount per serving
% Daily Value*
Total Fat 10g 13%
    Saturated Fat 2g 10%
    Trans Fat 0g  
Cholesterol 45mg 15%
Sodium 530mg 23%
Total Carbohydrate 40g 15%
    Dietary Fiber 3g 11%
    Total Sugars 10g  
Includes 0g Added Sugars
Protein 28g  
Vitamin D mcg %
Calcium mg %
Iron mg %
Potassium mg %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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