Harvest Stew with Fresh Herbs & Dumplings

This is a recipe from Inanna, who kindly copied this whole thing into a comment box after my post on Deb's turnips.

*1 c. pear nectar
*1 c. low-sodium vegetable broth
*1 T Dijon mustard
*3 tsp chopped fresh thyme
*1 tsp salt
*Freshly ground pepper
*1 small (1 lb) butternut squash, peeled & cu into 1-inch chunks
*3 small turnips, peeled and quartered
*2 carrots, peeled and sliced
*2 zucchini, sliced
*1 medium onion, chopped
*1/2 tart apple, cored, peeled & grated
*6 garlic cloves, chopped

DUMPLINGS *1 c. all-purpose flour*
2 tsp baking powder
*1/2 c. low-fat buttermilk
*2 T unsalted butter, melted
*1 T chopped scallions

DIRECTIONS *Whisk together pear nectar, broth, mustard, 2 tsp thyme, ½ tsp salt and pepper in a large saucepan. Add the squash, turnips, carrots, zucchini, onion, apple and garlic. Bring the mixture to a boil, reduce heat and simmer, covered until the veggies are just tender (about 15 minutes).*Meanwhile, combine the flour, baking powder and remaining ½ tsp salt in a large bowl. Combine the buttermilk and butter in another bowl. Add the buttermilk mixture to the flour mixture and stir just until the mixture forms a soft dough. Stir in the scallions and remaining 1 tsp of thyme.*Drop the dough by 6 heaping tablespoons onto the simmering stew. Simmer the stew, uncovered, for 10 minutes, then cover and cook until the dumplings are firm (about 10 minutes more).

JERUSALEM (F)ARTICHOKES

2kg jerusalem artichokes, scrubbed
olive oil
butter
salt and pepper
2 - 3 cloves garlic, chopped
large handful of parsley, chopped

Break or cut the artichokes into walnut-sized pieces and peel, putting into acidulated water to stop them going brown. (It is tedious to peel these knobbly things and really, next time I would just scrub them well instead).

Heat plenty of olive oil in 2 pans and put the artichokes into them in a single layer. Add a good knob of butter and when melted turn the artichokes over in it, roughly. Put on the lid and cook for 10 minutes. Remove the lid and continue frying until beginning to turn golden all over (about another 10 minutes). Eat one - it should be soft inside like a potato. Throw in garlic and parsley just before serving. Don't eat too many or you will know about it in the middle of the night!

EASY LEMON TART

I can't believe I forgot to take a photo. Oh well...it looks like...a lemon tart!

Grease a shallow 25cm pie dish. Turn oven to 200C.

4 eggs
1/2 cup plain flour
1 cup (or less) sugar
1 cup coconut
125g melted butter
1 cup yoghurt
3/4 cup milk
grated rind 2 lemons
1/4 cup lemon juice

Whisk eggs. Gradually whisk in the flour then the rest of the ingredients, until well combined.
Pour into pie dish. Bake about 40 minutes or until set and slightly coloured.
Serve warm or cold with cream or yoghurt.

Serves 6