rutabaga recipe

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Day 3: Chicken and Dumplings

Here’s a vegetable heavy twist on an old favorite.  I love root vegetables and springtime usually offers the opportunity to clean up the stores.

Chicken and Dumplings

  • 2 TBS olive oil
  • 1 red onion, minced
  • 2 cloves garlic
  • 2 C hard apple cider (Woodchuck, green apple)
  • 3 rutabaga, cut in 1 inch pieces
  • 2 turnip, cut in 1 inch pieces
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 1 sweet potato, cut in 1 inch pieces
  • 4 sage leaves, minced
  • pinch Herbs de Provence
  • 5 C broth
  • 2 C peas
  • 1 C chicken

In dutch oven in 2 TBS oil, saute onions and garlic until golden brown.  Add 2 C apple cider and deglaze pan.  Cook for a couple of minutes.  Add remaining ingredients holding peas and chicken for later.  Bring to a boil, reduce heat and simmer for 15 minutes.  Add peas and chicken.

  • 1 1/4 C whole wheat flour
  • 1/2 C white flour
  • 3 sage leaves, chopped
  • 1 tsp rosemary, minced
  • pinch Herbs de Provence
  • 1 T baking powder
  • 1/2 T salt
  • 1 egg, beaten
  • 3/4 C milk

Mix all dry ingredients together.  Add egg and milk and stir until forms a stiff dough.  After stew has cooked for 15 minutes, drop dough on top in spoonfuls.  Cover and cook 10-15 minutes more or until dumplings are light and spongy.

Basic Herbs de Provence

5 tablespoons dried thyme
3 tablespoons dried savory
2 tablespoon dried marjoram
5 tablespoons dried rosemary
1 ½ tablespoons dried lavender flowers

Mix and store in air tight container.

For tomorrow, make Creme Fraiche:

Creme Fraiche

  • 1 C heavy whipping cream
  • 1 T buttermilk

Heat cream to 105 degrees F.  Remove from heat and stir in buttermilk.  Pour into small jar and cover loosely with plastic wrap, until thick but still pourable.  Stir and taste every 6-8 hours.  In 24 to 36 hours the creme fraiche should develop a slightly nutty sour taste.  Once it does, refrigerate.  May be stored up to 10 days.

Stay Tuned For….

Day 4: Spring Chicken French Salad

Jacquelyne Aubuchon is a guest contributor to this blog and a loving sister and aunt to the residents of Chism Heritage Farm.  You can contact her at Jacquelyne@sew4cons.com or keep up with what she is doing at City Roots and Fruits.