Hearty Ten-Vegetable Stew

By Thom7747

Ingredients

• 2 2 2 Tablespoons vegetable oil
• 1 1 1 Pound white button mushrooms
• table salt
• ground black pepper
• 1/2 1/2 8 1/2 Large bunch Swiss chard (about 8 ounces) *
• 2 2 2 onions
• 1 1 1 celery rib
• 1 1 1 carrot
• 1 1 1 red bell pepper
• 6 6 6 garlic cloves
• 2 2 3/4 Teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
• 2 2 2 Tablespoons all-purpose flour
• 1 1 1 Tablespoon tomato paste
• 1/2 1/2 1/2 Cup dry white wine
• 3 3 3 Cups vegetable broth * *
• 2 1/2 2 1/2 1/2 Cups water
• 8 8 2 Ounces red potatoes (about 2 medium)
• 2 2 2 parsnips
• 8 8 8 Ounces celery root
• 2 2 2 bay leaves
• 1 1 8 Medium zucchini (about 8 ounces)
• 1/4 1/4 1/4 Cup minced fresh parsley leaves
• 1 1 1 lemon
• 1/2 to 5 to spinach, stemmed and sliced 1/2 inch thick, can be substituted for the chard leaves (omit the stems). The kale may require up to 5 minutes of additional simmering time to become tender.

Details

Servings 6
Adapted from onlinecookingschool.com

Preparation

Step 1

1. Trim thin slice from stem ends of 1 pound mushrooms and then slice thin.
2. Separate 8 ounces Swiss chard stems from leaves. Finely chop stems and slice leaves 1/2 inch thick.
3. Mince 2 onions.
4. Cut 1 celery rib into 1/2-inch pieces.
5. Peel 1 carrot and cut into 1-inch pieces.
6. Stem and seed 1 red bell pepper, then cut into 1/2-inch pieces.
7. Peel and 6 mince garlic cloves. You should have about 2 tablespoons.
8. If using fresh thyme, mince leaves to yield 2 teaspoons.
9. Scrub 8 ounces red potatoes and cut into 1-inch pieces.
10. Peel 2 parsnips and cut into 1-inch pieces.
11. Peel 8 ounces celery root and cut into 1-inch pieces.
12. Halve 1 zucchini lengthwise, scrape out seeds, and cut into 1/2-inch pieces.
13. Mince parsley to yield 1/4 cup.
14. Juice 1 lemon to yield 1 tablespoon.

Brown Mushrooms

15. Heat 1 tablespoon vegetable oil in Dutch oven over medium heat until shimmering.
16. Add mushrooms and 1/4 teaspoon salt, cover, and cook until mushrooms have released their liquid, about 5 minutes.
17. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes, stirring occasionally.

Sauté Aromatics

18. Stir in remaining 1 tablespoon oil, chard stems, onions, celery, carrot, and bell pepper and cook until vegetables are well browned, 7 to 10 minutes.
19. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
20. Stir in 2 tablespoons flour and 1 tablespoon tomato paste and cook for 1 minute.

Stew Vegetables

21. Stir in ½ cup white wine, scraping up browned bits, and cook until nearly evaporated, about 1 minute.
22. Stir in 3 cups vegetable broth, 2 ½ cups water, potatoes, parsnips, celery root, and 2 bay leaves and bring to boil.
23. Reduce heat to gentle simmer, cover pot partially (leaving about 1 inch of pot open), and cook until stew is thickened and vegetables are tender, about 1 hour.
24. Stir in zucchini and chard leaves and continue to simmer until they are just tender, 5 to 10 minutes.

Finish and Serve

25. Off heat, remove and discard bay leaves.
26. Stir in parsley and lemon juice.
27. Season with salt and pepper to taste and serve.