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

Step 2 Heat oil in a large stock pot over medium heat. Add carrots, sweet potato, and leek. Cook for about 5 min., stirring frequently. 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. 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.