Hearty Ten-Vegetable Stew
Vegetable stews often taste one-dimensional. How do you build flavor minus the meat?
Why This Recipe Works
To get a great flavor base for our 10-Vegetable Stew recipe, we sautéed a number of aromatics until they were well browned, then deglazed the pot with wine. A variety of root vegetables provided our stew with an earthy flavor and thickened texture. The size we cut the vegetables into proved key—too small, and they disappeared into the stew; too large, and they didn’t cook through. Swiss chard provided contrast, but we had to add the stems and leaves at different times. For our stew’s meatiness (without using meat), we browned white button mushrooms. Finally, summery zucchini and a splash of lemon juice perked up the flavors of our 10-Vegetable Stew.
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