Curried root vegetable stew with dumplings from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 238) by Amanda Hesser

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on February 16, 2022

    This stew got a lot better sitting for a day. The leftovers were very good, so it might be worth a repeat.

  • breakthroughc on February 14, 2022

    The dumplings were delicious, but the stew is lacking. I agree with cutting back the curry powder as it overwhelmed the vegetables. There are other vegetarian stews I like better, so probably won't repeat. I would make the dumplings again. I think they would be very good on a lamb stew that contained sweet potatoes and dried fruit. I don't have mace, so I substituted allspice. It made a lot. We will get 5 meals total (2 dinners and 3 lunches) Definitely serves more than 2 for a main course.

  • Delys77 on October 31, 2011

    This recipe has good bones but needs a bit of work. In the end you didn't make the dumplings you served with Beijing Baked Breads (could also do rice). The flour thickening worked pretty well but make sure to incorporate all of the paste so you don't have any lumps. Also I might go with 1.25 tsp of curry powder, or cut the curry back and use some other indian seasonings that might go well with the sweet lightness of the root vegetables. Makes 3 meal sized servings.

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