Curried Root Vegetable Stew With Dumplings

1 ½ teaspoons unsalted butter
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1 ½ teaspoons curry powder
4 cups vegetable broth
2 medium carrots, peeled, halved lengthwise, and cut into 1/2-inch lengths
2 large parsnips, peeled, thick end halved lengthwise, cut across into 1/8-inch thick slices
1 small celery root, trimmed, peeled and cut into 1/4-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
3 tablespoons all-purpose flour
2 teaspoons salt
Freshly ground pepper to taste
1 tablespoon chopped fresh Italian parsley

Nutritional Information
- Nutritional analysis per serving (4 servings)
  364 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 7 grams protein; 21 milligrams cholesterol; 1859 milligrams sodium

Four servings

To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the celery root and sweet potato and cook for 10 minutes.
Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew, cover and cook for 15 minutes. Divide the stew and dumplings among 4 bowls. Garnish with the parsley and serve.

45 minutes