Hearty Ten-Vegetable Stew

By dette

Kale or curly-leaf spinach can be substituted for the chard; if using kale, discard the stems and simmer for ad additional 5 mintues in step 4.

Ingredients

• 1 lb. white mushrooms, sliced thin
• 2 tbsp canole oil
• Salt
• 8 oz. swiss chard, stems and leaves separated, stem
• chopped tine and leaves cut into 1/2 " pieces
• 2 onions, minced (about 2 cups)
• 1 celery rib, cut into 1/2" pieces
• 1 carrot, peeled, halved lengthwise, and sliced 1" thick
• 1 red bell pepper, stemmed, seeded, and cut into 1/2"
• pieces
• 6 garlic cloves, minced
• 2 tsp minced fresh thyme or 1/2 tsp dried
• 2 tbsp unbleached all-purpose flour
• 1 tbsp tomato paste
• 1/2 c. dry white wine
• 3 c. vegetable broth
• 2 1/2 c. water
• 8 oz. red potatoes (about 2 medium) cut into 1" pieces
• 2 parsnips, peeled and cut into 1" pieces
• 8 oz. celery root, peeled and cut into 1" pieces
• bay leaves
• 1 zucchini, seeded and cut into 1/2" pieces
• 1/4 c. minced fresh parsley
• 1 tbsp fresh lemon juice
• pepper.

Details

Servings 8

Preparation

Step 1

Combine the mushrooms, 1 tbsp of the oil, and 1/4 tsp salt in a large Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until softenend 8-10 minutes. Uncover, increase the heat to medium-high, and continue to cook until well browned, 8-12 minutes longer.

Stir in the reamining 1 tbsp oil, chard stems, onions, celery, carrot, bell pepper, and 1/8 tsp salt and cook unti the vegetables are well browned, 7-10 minutes.

Stir in the garlic and thyme and cook until fragrant, aobut 30 seconds. Stir in the flour and tomaote pate and cook until lightly browned, aobut 1 mintues. Stir in the wine, scraping up any browned bits, and simmer until nearly evaporated,about 2 mintues. Stir in the broth, water, potatoes, parships, celery root, and bay leaves and bring to a simmer.

Reduce the ehat to medium-low, partially cover, ad cook until the stew is thickened and the vegetables are tender, about 1 hour. Stir in the chard leaves and zucchini and continue to simmer until tender, 5-10 minutes longer.

Remove and discard the bay leaves. Stir in the parley and lemon juice, season with salt and pepper to taste, and serve.

col 160; at 4g; sat fat 0g; chol 0mg; carb 26g; prot 4g; fiber 5g; sod 450 mg