• 1 pound

  Yukon gold potatoes, cut into 1-inch pieces

  see savings

  
• 1 pound

  rutabaga, peeled and cut into 1-inch pieces

  see savings

  
• 4 

  medium carrots, cut into 1-inch pieces

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• 2 

  medium parsnips, peeled and cut into 1-inch pieces

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• 1 

  small red onion, cut into thin wedges

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• 2 

  cloves garlic, minced

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• 1 cup

  chicken broth

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• 1 1/2 teaspoons

  dried fines herbes, herbes de Provence, or Italian seasoning, crushed

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• 1/2 teaspoon

  salt

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• 1/4 teaspoon

  ground black pepper

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• 1 

  4 - 5 1/4 ounce container semisoft cheese with garlic and herbs

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•  

  Herbed Parmesan Dumplings

  see savings

  

• 1 1/2 cups

  all-purpose flour

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• 2 teaspoons

  baking powder

  see savings

  
• 1 1/2 teaspoons

  dried fines herbes, herbes de Provence, or Italian seasoning, crushed

  see savings

  
• 1/2 teaspoon

  salt

  see savings

  
• 6 tablespoons

  butter

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• 1/4 cup

  finely shredded Parmesan cheese (1 ounce)

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• 2 

  lightly beaten eggs

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• 1/3 cup

  milk

  see savings

  

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.

*Test Kitchen Tip:

Be sure to uncover the vegetables so the steam escapes away from you.

Herbed Parmesan Dumplings

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.