Hearty Ten-Vegetable Stew

Hearty Ten-Vegetable Stew

2 Tablespoons canola oil
1 pound white mushrooms, slice thin
salt
8 ounces Swiss chard, stems and leaves separated, stems chopped fine and leaves cut into 1/2 inch pieces
2 onions, minced(about 2 cups)
1 celery rib, cut into 1/2-inch pieces
1 carrot, peeled, halved lenthwise, and slice 1 inch thick
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 garlic cloves, minced
2 teaspoons, minced fresh thyme, or 1/2 teaspoon dried
2 tablespoons flour
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups low-sodium vegetable broth
2 1/2 cups water
8 ounces red potatoes (about 2 medium)
2 parsnips, peeled and cut into 1-inch pieces
8 ounces celery root, peeeled and cut into 1-inch pieces
2 bay leaves
1 zucchini, seeded and cut into 1/2-inch pieces
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
pepper

Heat 1 tablespoon of the oil in a large Dutch oven over medium heat until shimmering.  Add the mushrooms and 1/4 teaspoon salt, cover, and cook until the mushrooms are very wet, about 5 minutes.  Uncover and continue to cook until the mushrooms are dry and browned, 5-10 minuted.

Add the remaining 1 tablespoon oil, chard stems, onions, celery, carrot, bell pepper and 1/2 teaspoon salt and cook until the vegetables are well browned, 7-10 minutes.

Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  stir in the flour and tomato paste and cook until lightly browned, about 1 minute.  Stir in the wine, scraping up the browned bits, and simmer until nearly evaporated, about 2 minutes.  Stir in the broth,water, potatoes, parsnips, celery root, and bay leaves and bring to a simmer.

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

Discard the bay leaves and stir in the parsley and lemon juice.  Season with salt and pepper to taste and serve.