Root Veggie Stew with Dumplings

Ingredients

• 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

Preparation

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.

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