FRAGRANT VEGETABLE STEW WITH CORN DUMPLINGS

Crockpot Recipe

Here is an adaptation from Vegetarian Pleasures. The origional recipe calls for 3 parsnips. I do not grow parsnips in my garden so I increase the carrots and potatoes. If you want to use parsnips, reduce the carrots by 2 and the potatoes by 1. This is my favorite dish and it has become our Christmas Eve dish/tradition. This dish really shows off the bounty from my garden's harvest.

stew:

1 1/2 C dried baby Lima beans
6 T butter
3 T olive oil
1 large onion, finely diced
3 cloves of garlic, finely chopped
2 bay leaves
4 cloves (I have used as many as 7, alter to your own tastes)
1/8 t cayenne pepper (just a pinch will do)
10 C vegetable stock
1 t salt
2 quarts tomatoes
3/4 C minced fresh parsley (I've used dried when out of fresh)
4 carrots, thinly sliced
3 potatoes, diced
2 C corn (fresh or frozen)
freshly ground pepper to taste

dumplings:

3/4 C spetl flour
3/4 C hard white wheat flour
4 T cornmeal
2 t baking powder
1/2 t salt
1 T sugar
1 T cold butter
1/2 C corn
2/3 C cold milk

Cover the Lima beans with plenty of water and soak overnight, or boil, covered, for 2 minutes, and soak for 1 hour. Drain well.

Melt 3 T of the butter and the olive oil in a large pot and saute' the onions and garlic for 5 minutes. Add the bay leaves, cloves, and cayenne pepper and saute' for 1 more minute.

Add the vegetable stock, salt, tomatoes, drained Lima beans, and 1/2 C of the parsley, and bring to a boil. Reduce to a simmer, stir occasionally, and cook for 45 minutes.

Meanwhile peel the carrots and thinly slice them. Dice the potatoes, and add these vegetables to the stew. Cook 45 minutes more.

Prepare the dumplings. Combine the flours, cornmeal, baking powder, salt, and sugar in a medium-size bowl, and mix well. Cut in the butter until small crumbs are formed, then stir in the 1/2 C corn and milk just until evenly moistened. Do not over-mix. Cover and chill until ready to use. (the chilled batter will keep up to 24 hours.)

Add the 2 cups corn, remaining 3 T of butter, and the remaining 1/4 C parsley to the stew, season to taste with freshly ground pepper, and cook 10 minutes more. May be prepared up to 24 hours in advance to this point, covered, and chilled. Reheat to boiling before proceeding with the next step.

Keeping the soup at a simmer, drop the dumpling mixture in by tablespoonfuls and cover the pot. Cook for 15-20 minutes, or until a toothpick inserted in the center of a dumpling comes out clean.

At our house, unless we have company, we always manage to devour all of the dumplings, and then have left over stew. Next day I mix up another batch of dumplings, and we have another feast as fine as the first! (If we have company, there isn't anything left.)