Thank you for trying our Root Stew and Dumplings!
Just a reminder that all these lessons are designed for kids to cook with their parents or another adult. Use of knives, kitchen tools, stoves, ovens, or other sharp or hot items should always be closely supervised.
Our lessons are broken into steps. There will be a short video and then an instruction screen with a pause symbol. Please pause the video between each step or before using knives or starting the instructions.
Please download or print the Cut Chart and Class Materials below for instructions on parental prep before starting the lesson.
If you haven't already reviewed our free Knife Skills & Class Safety lesson, please do so before starting our meal lessons.
Just a reminder that all these lessons are designed for kids to cook with their parents or another adult. Use of knives, kitchen tools, stoves, ovens, or other sharp or hot items should always be closely supervised.
Our lessons are broken into steps. There will be a short video and then an instruction screen with a pause symbol. Please pause the video between each step or before using knives or starting the instructions.
Please download or print the Cut Chart and Class Materials below for instructions on parental prep before starting the lesson.
If you haven't already reviewed our free Knife Skills & Class Safety lesson, please do so before starting our meal lessons.
Shopping & Ingredients:
Stew:
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Dumplings:
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Parental Prep:
- Parents please wash and trim all veggies.
- With close supervision, students can help peel things like potatoes, carrots, parsnips or rutabaga if needed.
- Parents please cut the following:
- Halve the onion
- Halve or quarter the carrot lengthways depending on its size
- Quarter the parsnip
- Halve and slice rutabaga then cut into 1-inch strips. (rutabaga is our toughest veggie!)
- Halve and slice turnip
- Halve or quarter potatoes depending on size (red potatoes halved/russet quartered)
Tools:
- Cutting board
- 6-7 inch chef’s knife
- Plastic lettuce knife or butter knife
- Container for scraps
- Container for cut veggies
- Large heat safe mixing spoon
- 4-6 quart pot with a lid
- 1 or 2 cup liquid measuring cup
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Whisk or fork
- Ice cream scoop or large spoon
- Regular size spoon
Ingredients
Stew:
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Dumplings:
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Recipe Instructions:
- Heat the oil in a large Dutch oven or stock pot over medium-high heat.
- Add onions, carrots, celery, and garlic. Sauté until they are translucent, about 5 minutes.
- Add flour and stir to combine. Continue cooking about 2 more minutes, so the flour mixture turns golden (but not browned). It should start to come together like a paste.
- Slowly add in broth, about 1/2 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
- Add tomatoes and paste and stir to combine.
- Stir in remaining vegetables. (Make sure potatoes are full submerged).
- Reduce heat to medium and add thyme, Worcestershire Sauce, and bay leaf.
- Simmer for 20 minutes.
- Make the dumplings:
- Whisk together 2 cups of flour, the baking powder, and baking soda in a medium bowl.
- Whisk in the melted butter and buttermilk.
- Carefully drop the dough balls on top of the stew in 6-8 large spoonful or with an ice cream scoop.
- Cover and simmer until dumplings are firm, about 10-15 minutes.
- Don’t forget to either remove the bay leaves before serving or whoever finds it gets good luck!