Makes 6 servings, about 1 1/2 cups stew & 3 dumplings each
Dumplings (if you choose to make them)
2. If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
3. To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.
4. When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.
Nutritional Notes: 403 calories; 17 g fat (5 g sat, 8 g mono); 69 mg cholesterol; 45 g carbohydrate; 16 g protein; 7 g fiber; 815 mg sodium; 744 mg potassium.
Nutrition bonus: Vitamin A (150% daily value), Vitamin C (45% dv), Folate (27% dv).