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{vegan} {gluten-free, if using gluten-free flour}

Slow-cooked Sunday turned into Super-slow-cooked-Sunday-through Monday. My farmers market hours changed for the fall, which gave me lots of fresh produce to choose from. After picking out some red potatoes, beets, butternut squash, scallions, carrots, among others, I decided to try a root vegetable ratatouille. I added shallots, garlic, parsnips and turnips to the veggies I bought from the farmers market.

Sunday night we were disappointed that the ratatouille wasn’t ready. I had a late start as I waited until after the Pats game to get the veggies prepped. I think I had the pot on low for over 8 hours…and then kept it on warm until dinner Monday. I was hoping to make gnocchi out of the potatoes, but they turned out more like dumplings. After parboiling and flash sauteing, I added the dumplings to the crockpot, gently placing them on top of the ratatouille and let the dumplings absorb the flavors of the stew for about an hour.

You can skip the dumplings by adding potatoes to the ratatouille, or serve boiled, roasted or mashed on the side.

Autumn Ratatouille with Basil Potato Dumplings

autumn ratatouille with basil potato dumplingsWhat you need:

Ratatouille

  • 1 butternut squash, peeled and cubed
  • 5 parsnips, peeled and cubed
  • 1 turnip, peeled and cubed
  • 2 lbs carrots, cut into chunks
  • 8 shallots, peeled and halved
  • 6 garlic cloves, chopped
  • 8 sage leaves, chiffonade
  • 3 rosemary sprigs, leaves removed from stem
  • 1/2 c Devo Olive Oil Basil EVOO
  • 1 28 oz can San Marzano crushed tomatoes
  • 1 15 oz can diced tomatoes
  • 1-2 c vegetable broth, divided
  • 1/4 c Devo Olive Oil Vermont Maple Balsamic
  • Freshly ground sea salt and black pepper, to taste

Dumplings:

  • 2 lb baby red potatoes, partially peeled and cut in half, boiled. (If you prefer, peel completely)
  • 2 c gluten-free flour (or all purpose), plus extra for rolling
  • 1/4 c Italian parsley, finely chopped
  • 2 tbs Devo Olive Oil Basil EVOO
  • 1 tbs Devo Olive Oil Butter EVOO
  • 2 tsp xanthum gum
  • Freshly ground sea salt and pepper, to taste

What you do:

Ratatouille:

  • Reserving about 1 c veg broth, add all ingredients to crock pot.
  • Cook on low for 8 hours, or until veggies are tender.
  • Add additional broth if needed, to ensure enough liquid.
  • Add dumplings and cook for an additional 20 min.

Dumplings:

  • Prep surface with flour.
  • Add water and salt to lg saucepan and bring to boil.
  • In lg bowl mix all ingredients until stiff dough forms.
  • Drop tsp-sized balls of dumpling into boiling water (about 8-10 at a time)
  • Cook for 5 min and remove with slotted spoon; repeat.
  • Heat grill or sauté pan with 1 tbs EVOO
  • Add dumplings and cook 2 min, flip and repeat.
  • Add dumplings to top of ratatouille and allow to cook another 20 min.
  • Serve.
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