Name: Veggies & Dumplings
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 to 6 servings
Ingredients: 2 cups all-purpose flour; 1/2 tsp. baking powder; 1 Tbsp. peppercorns of choice:; 2 Tbsp. cold unsalted butter, cut into small pieces; 1 cup cold buttermilk; 1 Tbsp. olive oil; 2 large carrots, peeled and cut into 1/2-inch thick slices (about 2 cups); 1 sweet potato, peeled and diced large (about 2 cups); 1 large leek, halved and rinsed, white & light green parts sliced (about 1 cup); 5 cups vegetable broth; 5 cups water; 1 small head broccoli, chopped (about 2 cups); 1 cup fresh or frozen peas; Fresh tarragon or thyme, to garnish

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Veggies & Dumplings

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Who says vegetarian meals can't be hearty? This is a comforting meal that will warm you on a cold day.

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Serves 4 to 6 servings

Prep Time 15 minutes

Cooking Time 35 minutes

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Ingredients

2 cups all-purpose flour 1/2 tsp. baking powder 1 Tbsp. peppercorns of choice:

Black Lampong Peppercorns

Black Malabar Peppercorns

Black Tellicherry Peppercorns

Grains of Paradise

2 Tbsp. cold unsalted butter, cut into small pieces 1 cup cold buttermilk 1 Tbsp. olive oil 2 large carrots, peeled and cut into 1/2-inch thick slices (about 2 cups) 1 sweet potato, peeled and diced large (about 2 cups) 1 large leek, halved and rinsed, white & light green parts sliced (about 1 cup) 5 cups vegetable broth 5 cups water 1 Tbsp. Country Onion Herb Veggie Shaker 1 small head broccoli, chopped (about 2 cups) 1 cup fresh or frozen peas Fresh tarragon or thyme, to garnish

Black Tellicherry Peppercorns (Extra Bold)

Garden Harvest Seasoning

Directions

Step 1 Whisk flour and baking powder in a large bowl. Place peppercorns of choice in a small zip top bag, seal bag, and use a rolling pin to coarsely crush. Stir crushed peppercorns into flour mix.

Step 2 Use a pastry cutter or fork to cut in butter until mixture is crumbly and no large clumps of butter remain. Pour in buttermilk and stir with a fork until a shaggy dough comes together. Use your hands to knead the dough in the bowl until it can be formed into a ball.

Step 3 Transfer dough to a well-floured work surface and roll out to be 1/4-inch thick, then cut into 1-inch squares.

Step 4 Heat oil in a large stock pot over medium heat. Add carrots, sweet potato, and leek. Cook for about 5 min., stirring frequently.

Step 5 Add broth, water, and Country Onion Herb Veggie Shaker. Bring to a boil, then reduce to a simmer and add dumplings a handful at a time. Bring back to a simmer and cook for 15 min.

Step 6 Add broccoli and peas and simmer for 10 more min. Chop fresh herbs and use to garnish before serving.

Recipe Notes

To make this gluten-free, use an all-purpose gluten-free flour mix.