creamy dumplings + potatoes

tinderella,

(vegetarian)

Chicken and dumplings is one of my all-time favorite comfort foods, or it was until I stopped liking chicken.  This is my spin on the classic, with creamy baby Dutch yellow potatoes filling in for the chicken. 

Total Time:  1 hour and 15 minutes

Serves:  8

Difficulty Level:  Easy

Ingredients

3 tablespoons Irish-style butter

1 yellow onion, small diced67272159_987316024940367_7003154633820471296_n

1 tablespoon dried thyme

1 tablespoon dried parsley

1 teaspoon dried basil

16 ounces baby Dutch yellow potatoes, halved or quartered

2 cups frozen mixed vegetables

10 cups vegetable broth

½ cup flour

½ cup heavy cream

3 cans of small biscuits – raw (not Grands or similar), cut into quarters

Salt and pepper

Fresh parsley (optional)

Method

  1. Add the butter to a Dutch or French oven over medium low heat. Once melted, add the onions and dried herbs).  Cook until translucent (about 8-10 minutes), being careful not to burn.
  2. Add the potatoes. Cover and cook for about 4-5 minutes, stirring every minute.
  3. Add the frozen vegetables, vegetable broth, and flour. Use a whisk to incorporate the flour.
  4. Bring to a boil, and cook for 5 minutes. Reduce to a simmer, cover, and cook for another 20-25 minutes, or until potatoes are tender.
  5. Stir in heavy cream.
  6. Add the biscuit pieces, and allow to steam uncovered for 2-3 minutes before turning. Once the dumplings start to cook, continue stirring gently until done (about 6-8 minutes).
  7. Season with salt and pepper to taste.
  8. Serve hot, with fresh parsley if desired.
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