Root vegetable stew with herbed dumplings

Stew:

• 4 tsp extra-virgin olive oil, divided
• 8 ounces Italian sausage links, hot or sweet
• 2 pounds assorted root vegetables, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh sage or rosemary
• 4 cups reduced-sodium chicken broth
• 3 cups chopped dark, leafy greens, such as beet, turnip or kale

Dumplings:

• 1 1/4 cups whole-wheat pastry flour
• 1/2 cup cake flour
• 1 tbsp chopped fresh sage or rosemary
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 1/2 cup low-fat milk

To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces. If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often. To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms. When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.