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- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 pound rutabaga, peeled and cut into 1-inch pieces
- 4 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 small red onion, cut into thin wedges
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 4 - 5 1/4ounce container semisoft cheese with garlic and herbs
- Herbed Parmesan Dumplings
1. Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.
2. In a small bowl, combine broth, fines herbes, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables;* stir in semisoft cheese.
3. Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving. Makes 12 servings.
- Be sure to uncover the vegetables so the steam escapes away from you.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/4 cup finely shredded Parmesan cheese (1 ounce)
- 2 lightly beaten eggs
- 1/3 cup milk
1. In a medium bowl, stir together flour, baking powder, fines herbes, herbes de Provence, or Italian seasoning, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in Parmesan cheese. In a small bowl, combine eggs and milk. Add all at once to flour mixture, stirring just until moistened.
- Servings Per Recipe 12,
- cal. (kcal) 235,
- Fat, total (g) 11,
- chol. (mg) 61,
- sat. fat (g) 6,
- carb. (g) 29,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 6,
- vit. A (IU) 3547,
- vit. C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 424,
- Potassium (mg) 475,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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