A spoonful of mustard peps up this simple, vegetable-rich cidered pork stew. Fluffy herb dumplings served on top help to mop up every bit of the full-flavoured sauce, and turn the pork stew into a well-balanced meal in a bowl.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Heat the oil in a flameproof casserole dish and add the pork. Cook over high heat for 10 minutes or until browned, stirring frequently. Use a slotted spoon to transfer the meat to a plate.
Reduce the heat to medium and add the carrots, celery, leeks, bay leaves and sage. Cook for 5 minutes, stirring often, until the leeks are softened. Pour in the cider and stock. Return the pork to the casserole with any juices. Add the mustard and mix well.
Bring to a boil, then reduce the heat to low and cover. Simmer gently for 45 minutes. Stir in the potatoes and turnip. Bring back to simmering point, cover again and cook over low heat for 30 minutes or until the pork and vegetables are cooked.
Meanwhile, for the herb dumplings, mix the breadcrumbs, flour, baking powder, chives and parsley in a bowl. Make a well in the centre and add the egg, milk and oil. Mix the liquids together, then gradually stir in the dry ingredients to make a dough.
Bring a pan of water to a boil. Dust your hands with flour, then divide the dumpling mixture into 12 portions and roll each one into a round dumpling. Add the herb dumplings to the water, adjust the heat so that they simmer gently and cook for about 10 minutes or until risen and firm.
Use a slotted spoon to lift the herb dumplings out of the water, shaking gently to drain them well, and arrange them on top of the cidered pork stew. Serve at once.
Per serving: 543 calories, 37 g protein, 16 g total fat, 3 g saturated fat, 119 mg cholesterol, 58 g total carbohydrate, 11 g sugars, 9 g fibre, 714 mg sodium
Turnip is a member of the cruciferous family of vegetables. It is rich in cancer-fighting phytochemicals and a useful source of vitamin C and beta carotene.