Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Fall River vegetable stew
Page 488
Cuisine: North American | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
I have made this dozens of times. It is tangy from tomatoes and red wine, and is full of vegetables. The mushrooms, green beans and corn lend excellent textural contrast to the more tender vegetables. If you find it too tart, you can add a touch of sugar and/or baking soda to the stew, and it will be mellower.
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