Vegetable Stew with Cornmeal Dumplings

Everyone’s working extra hours these days, and my crockpot is no exception.  Last weekend, I made Lentil Soup overnight, poured it into containers, and then got the crockpot clean and ready for this recipe.  The stew by itself is a hearty vegetable and bean stew which is good, but a little boring.  It’s the cornmeal dumplings that make the difference!  The texture of the dumplings is hard to describe; they are firmer than a matzoh ball, but moister than a biscuit.  The steps at the end of the recipe take a few minutes, but the dumplings are well worth the time!

 

 

 

Vegetable Stew with Cornmeal Dumplings

1 (20 oz.) package peeled and diced butternut squash
1 (16 oz.) package sliced mushrooms
1 (28 oz.) can diced tomatoes in juice
1 c. frozen shelled edamame
1 (16 oz.) bag Trader Joe’s frozen romano beans
1 c. water
2 t Italian seasoning
1/2 c. flour
1/3 c. cornmeal
2 T Parmesan cheese
1 t baking powder
1 egg, beaten
2 T milk
2 T canola oil

Place squash, mushrooms, tomatoes, edamame, beans, water, and Italian seasoning in crockpot.  Stir and cook on High for 5 hours.  Lift cover and smash butternut squash pieces against the side of the crockpot to thicken the stew.

Mix flour, cornmeal, cheese, and baking powder in a small bowl and set aside.  Mix egg, milk, and oil in a small bowl.  Add wet ingredients to dry and stir just until moistened.  Drop the dough by spoonfuls into the stew.  Replace the cover and cook on High for 45 minutes.

-Adapted from Better Homes & Gardens Crockpot Cookery

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