PREP: 35 minutes BAKE: 1 hour 12 minutes STAND: 20 minutes OVEN: 400°F MAKES 12 servings
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 pound rutabagas, 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 vegetable broth
- 11⁄2 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
- 1 recipe Herbed Parmesan Dumplings
1 Preheat oven to 400°F. In an ungreased 3-quart baking dish combine potatoes, rutabagas, carrots, parsnips, red onion, and garlic.
2 In a small bowl combine broth, fines herbes, salt, and pepper. Pour broth mixture over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Stir in cheese.
3 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.
PER SERVING: 233 cal., 12 g total fat (7 g sat. fat), 53 mg chol., 497 mg sodium, 28 g carb., 3 g fiber, 6 g pro.
Herbed Parmesan Dumplings
In a medium bowl stir together 11⁄2 cups all-purpose flour; 2 teaspoons baking powder; 11⁄2 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.
