Spring vegetable stew with sweet potato dumplings
Instructions:
for the dumplings 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
- for the stew
- 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 storebought 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 / 4cups)
- 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