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Categories:
sweet potato salt flour baking powder freshly ground pepper eggs parsley lemons artichokes unsalted butter red pearl Parmesan cheese vegetable stock coarse salt freshly ground pepper orange tarragon
Viewed: 33 - Published at: 7 years agoIngredients
- 1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
- Coarse salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- Freshly ground pepper
- 2 large eggs, lightly beaten
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 lemons, halved
- 4 medium artichokes (10 ounces each)
- 3 tablespoons unsalted butter
- 10 ounces red pearl onions, blanched and peeled
- 1 rind Parmesan cheese (about 5 inches long; or substitute 5-inch piece cheese)
- 2 1/2 cups homemade or low-sodium store-bought vegetable stock (not roasted)
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces
- 2 tablespoons finely chopped fresh tarragon
- 6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1 1/4 cups)
Method
- Make the dumplings: Place the sweet potato in a saucepan; cover with water by 1 inch.
- Bring to a boil; add a large pinch of salt.
- Reduce the heat; simmer until tender, about 15 minutes.
- Meanwhile, whisk the flour, baking powder, 1 1/2 teaspoons salt, and a pinch of pepper in a bowl; set aside.
- Drain the sweet potato.
- Pass it through a ricer onto a baking sheet.
- Spread out; let cool 15 minutes.
- Transfer to a bowl.
- Stir in the eggs and parsley.
- Add the flour mixture; stir just until a sticky dough forms.
- Meanwhile, make the stew: Fill a medium bowl with cold water.
- Squeeze the juice of 1 1/2 lemons into the water; add the rinds.
- Remove and discard the tough outer leaves from 1 artichoke.
- Cut off the top third; peel the stem.
- Halve the artichoke lengthwise; remove the fuzzy choke, and discard.
- Cut into 1-inch-thick wedges, and place in the lemon water.
- Repeat with the remaining artichokes.
- Melt the butter in a medium stockpot over medium heat.
- Add the onions; cook, stirring occasionally, 3 minutes.
- Add the Parmesan rind.
- Drain the artichokes; add to pot.
- Stir in the stock and 4 1/2 cups water; add salt and pepper.
- Bring to a boil.
- Add the carrots.
- Reduce the heat; simmer, partially covered, 10 minutes.
- Squeeze the remaining 1/2 lemon into pot; stir in tarragon.
- Using 2 spoons, form 18 dumplings, dropping into the stew as you work.
- Cover; cook 7 minutes.
- Add the asparagus.
- Cook, covered, until the dumplings are cooked through and the vegetables are tender, about 3 minutes.
- Remove the rind before serving.
