2 leeks, sliced into rounds
1 clove garlic, minced
1 small squash, peeled and cut into cubes
1 rutabaga, cut into cubes
1 or 2 carrots, chopped
2 medium sized potatoes, cut into cubes
1 cup mushrooms, sliced
3 Tbsp flour mixed in a jar with 1/2 cup of water
1 tsp dried savory or thyme or marjoram or sage
6 cups vegetable or chicken broth
salt and pepper to taste
1 3/4 cups flour
1/2 tsp salt
3 tsp double acting baking powder
4-6 Tbsp chilled butter
3/4 cup milk
– In a large saucepan, sauté leeks, mushrooms and garlic in a bit of oil.
– Add carrots, rutabaga, potatoes, squash, dried herbs, flour and vegetable broth. Add enough water to cover vegetables. Bring to a boil, cover, and simmer for 15 minutes. Season with salt and pepper.
– Meanwhile, prepare dumpling batter: Combine dry ingredients together in a large bowl. Add butter and combine with dry ingredients until the mixture is the consistency of course cormeal. Add milk and combine until dough is fairly free from the sides of the bowl.
– Drop spoonfuls of dumpling batter onto the stew, cover and simmer for 10 minutes.
– Serve immediately.