Pot Roasted Vegetables With Parmesan And Thyme Dumplings Recipes

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THYME-ROASTED VEGETABLES



Thyme-Roasted Vegetables image

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

OLD-FASHIONED POT ROAST WITH HERB DUMPLINGS



Old-Fashioned Pot Roast with Herb Dumplings image

Provided by Kitchen Crew

Categories     Roasts

Number Of Ingredients 24

2 lb boneless chuck roast
2 Tbsp flour
kosher salt
black pepper
2 Tbsp cooking oil
1 medium carrot, diced
1 medium onion, diced
1 qt beef stock
1 c red wine
4 sprigs fresh thyme
1 bay leaf
3 carrots, peeled, quartered
3 parsnips, peeled, cut into quarters
1 medium rutabaga or 2 medium turnips, peeled, sliced
16 boiling onions, peeled
4 medium red potatoes, skin on, cut in 1" cubes
3 Tbsp olive oil
HERB DUMPLING INGREDIENTS
3 Tbsp shortening
1.5 c flour
2 tsp baking powder
1/2 tsp salt
3/4 c milk
2 tsp fresh basil, sage, or thyme, or 1 teaspoon dried

Steps:

  • 1. Preheat oven to 325 degrees.
  • 2. Trim excess fat from the chuck roast.
  • 3. Dredge the roast with flour and season with salt and pepper.
  • 4. Place a heavy-bottomed casserole over medium heat and add the oil.
  • 5. When hot, add the meat and brown well on all sides.
  • 6. Remove the meat; then add the carrots and onions and cook until browned.
  • 7. Return the meat to the pot; add the stock, wine, thyme and bay leaf.
  • 8. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
  • 9. Bake for about 2 hours, turning the meat once or twice during cooking.
  • 10. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper.
  • 11. About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
  • 12. When the meat is tender, remove to a platter and keep warm.
  • 13. Strain the juices from the pot and skim off the fat.
  • 14. Return the juices to the pot and cook over high heat until reduced to about half.
  • 15. Reduce heat to a simmer; add dumplings and cook as directed.
  • 16. Surround the roast with the vegetables and the dumplings.
  • 17. Pour the remaining juices from the pot into a sauce boat, spoon a little over the meat before serving.
  • 18. Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
  • 19. Stir in milk.
  • 20. Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
  • 21. Cook uncovered 10 minutes.
  • 22. Cover and cook 10 minutes longer.
  • 23. Note: If using self-rising flour, omit baking powder and salt.

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