These were a great stand-in for the traditional dough version, great for sopping up the flavors of a hearty stew or broth. The acorn squash is an impromptu addition that I was quite happy with. You’ll need potato starch on hand for this one to keep it gluten free.
Locally sourced beef bones make for a great broth, which in turn makes for a great stew! Carrot and/or rutabaga can be used in this dish. This is a great one for using some of your fall celery and summer parsley as well. Try it with gluten-free potato squash dumplings, or the traditional kind. Allow yourself time for this one, you’re slow cooker will do the work but if you’re patient, it’ll be worth it!
This one results in a tender mushroom in a flavorful broth, similar to a mushroom soup taste.
