Curried root vegetable stew with dumplings from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 237) by Amanda Hesser

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Notes about this recipe

  • 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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