Put the olive oil and garlic in a Dutch oven or a 5-quart stockpot and cook over low heat for 3 to 5 minutes. Do not brown.
Add the onions and cook until translucent.
In a small saucepan, heat the red wine just to boiling. Add the dried porcini, turn off the heat and let the mushrooms rehydrate. When softened, chop the mushrooms into small pieces.
Add the wine, mushrooms and tomato paste to the onions and garlic, stirring to incorporate and to loosen any bits on the bottom of the pan. Add 3 cups of vegetable stock and stir to incorporate.
Peel and cut the rutabagas into 1-inch pieces. Peel and chop the carrots. Scrub the potato and cut into 1-inch pieces, skin on. Peel and julienne the celery root. Peel and slice the parsnips into œ-inch-thick pieces.
Add the chopped vegetables to the stew liquid. Add the salt, pepper, thyme, rosemary and oregano. Cover and cook over medium-high heat for 20 minutes. If the liquid looks sparse, add more vegetable stock. Add Πcup parsley and stir.
Make the dumplings: Mix the Bisquick, milk and remaining 3 tablespoons parsley together. Drop dumpling batter by spoonfuls into the bubbling stew. You should get 8 to 10 dumplings. Cook uncovered for 10 minutes. Cover and cook an additional 10 minutes.
3 cloves garlic, minced
2 medium onions, diced
1 cup red wine
2 to 3 dried porcini mushrooms
1 Tbsp. tomato paste
3 to 4 cups vegetable stock
3 small rutabagas
2 carrots
1 russet potato
1 small celery root
4 small parsnips
½ tsp. kosher salt
½ tsp. black pepper
3 sprigs fresh thyme
1-inch piece fresh rosemary sprig
1 tsp. fresh oregano leaves
¼ cup plus 3 Tbsp. chopped fresh parsley, divided
2 cups Bisquick baking mix
2/3 cup 2-percent milk or buttermilk
This article appears in March 2011.