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Ingredients
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 pound rutabaga, peeled and cut into 1-inch pieces
- 4 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 small red onion, cut into thin wedges
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1-1/2 teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 4- to 5.2-ounce container semisoft cheese with garlic and herbs
- Herbed Parmesan Dumplings
Details
Preparation
Step 1
Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.
In a small bowl, combine broth, fines herbes, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables;* stir in semisoft cheese.
Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving. Makes 12 servings.
Herbed Parmesan Dumplings: In a medium bowl, stir together 1-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1-1/2 teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed; and 1/2 teaspoon salt. Using a pastry blender, cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/4 cup finely shredded Parmesan cheese (1 ounce). In a small bowl, combine 2 lightly beaten eggs and 1/3 cup milk. Add all at once to flour mixture, stirring just until moistened.
*Test Kitchen Tip: Be sure to uncover the vegetables so the steam escapes away from you.
Nutrition Facts
Servings Per Recipe 12 servingsCalories 235, Total Fat (g) 11, Saturated Fat (g) 6, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 61, Sodium (mg) 424, Carbohydrate (g) 29, Total Sugar (g) 5, Fiber (g) 4, Protein (g) 6, Vitamin C (DV%) 36, Calcium (DV%) 10, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet
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