Spring Vegetable Stew | Vegetables Recipes | Jamie Oliver Recipes (2024)

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Spring Vegetable Stew | Vegetables Recipes | Jamie Oliver Recipes? ›

Let's hear it for the vegetables that are like the last hurrah in this hearty crowd-pleasing dish. Although I added carrots, little red potatoes, rutabaga and cremini mushrooms, you have plenty of options. Parsnip, turnip, pearl onions, squash and fennel will also work.

Let's hear it for the vegetables that are like the last hurrah in this hearty crowd-pleasing dish. Although I added carrots, little red potatoes, rutabaga and cremini mushrooms, you have plenty of options. Parsnip, turnip, pearl onions, squash and fennel will also work.

Vignole is made with vegetables such as asparagus, kale and sugar snap peas cooked with fava beans (or edamame) and served atop ditalini or other small pasta. ( Photo by Cathy Thomas)

Laurence further reveals that "adding wine or other alcohol brings out different flavors (those that are alcohol-soluble) that wouldn't otherwise be expressed in the dish. There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew."

Vegetables: small chopped carrots, celery, and onion or shallot practically melt into the sauce. Mushrooms: button mushrooms are a nod to the quartered mushrooms many classic beef stew recipes call for, but are thinly sliced instead of being left in bigger pieces. Garlic: minced garlic brings lots of cozy flavor.

Ravat 51, or “Vignoles”, is a white hybrid grape cross made by J.F.

A mix of carrots, turnips, swede, sliced onions and cut celery. Frozen to retain freshness.

Ingredients to make homemade vegetable stew

Other vegetables: I fill this stew up heartily with a combination of garlic, onions, carrots, celery, and potatoes. Herbs and spices: Fresh thyme adds an earthy, slightly lemony flavor to the stew seasoned with salt and pepper to taste.

We stew vegetables by letting them simmer in a bit of liquid and cooking fat. This is done in a covered pan, which can be placed in the oven, where the heat is more evenly distributed than in a casserole. When briefly stewed, vegetables retain their appealing colour and flavour.

Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood are also used.