- Servings: 4
- Prep Time: 10 mins
- Cook Time: 1 hr
- Total Time: 1 hr 10 mins
Ingredients:
| 2 Tbsp | Butter |
| 1 | Onion, roughly chopped |
| 3 cloves | Garlic, minced |
| 1¼ lb | Boneless Ham, cut into bite sized chunks |
| 4 | Parsnips, peeled and cut into chunks |
| 3 Tbsp | Lemon Juice |
| 2 cups | Chicken Stock |
| 1 can | Cannelloni Beans, drained |
| 1 Tbsp | Fresh Thyme Leaves |
| 1 tsp | Tarragon |
| 2 cups | Biscuit or Baking Mix |
| ¾ cup | Milk |
| 2 Tbsp | Minced Chives |
| ¼ cup | Crumbled Goat Cheese |
Directions:
Melt butter in a stew pot or Dutch oven over medium heat. Add onion and garlic and cook until they begin to soften, about 3 minutes. Stir in ham and parsnips and cook 2 minutes more. Add lemon juice and chicken stock. Turn heat to medium low and simmer for 30 minutes. Gently stir in beans, thyme, and tarragon.
Stir together the biscuit mix, milk, chives, and cheese. Drop by heaping tablespoonfuls on top of stew. Cover, and cook 10 minutes. Uncover, and cook 10 minutes more.
Scoop dumplings into bowls, and spoon ham mixture over. Garnish with thyme, if desired.
Helpful Tips:
Carrots may be substituted for the parsnips, for a change of pace.
