Spring Vegetables with Herbed Cornmeal Dumplings — Three Many Cooks

Ingredients

• 2 tablespoons each: coconut oil and olive oil, divided
• 6 tablespoons all-purpose flour
• 2 teaspoons dried tarragon
• 2 cups vegetable or chicken broth
• 1½ cups coconut creamer
• 3 tablespoons dry sherry
• Salt and ground black pepper
• 1 pound new potatoes, sliced ½-inch thick
• 2 medium carrots, sliced ½-inch thick
• 1 leek, trimmed, quartered lengthwise, and cut into ½-inch thick pieces
• ½ package (8 to 10 ounces) sliced mushrooms
• 1 cup frozen green peas
• Herbed Cornmeal Dumplings
• 1 cup coconut creamer
• 3 tablespoons coconut oil
• 1½ cups cake flour
• ½ cup yellow cornmeal
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ¼ cup each: thin-sliced scallion greens and chopped fresh parsley leaves