Herbed Vegetable Stew
Submitted by niadara
Herbed vegetable stew cooks entirely in the microwave, layering carrots, broccoli, cauliflower, squash, and radishes with white wine, basil, parsley, and tarragon for tender-crisp results.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minHerbed vegetable stew is the rare microwave recipe that doesn’t taste like a microwave recipe. Staged cooking is the trick: harder vegetables like carrots and green beans go in first for 6 minutes, then cauliflower and broccoli for another 6, while the softer vegetables (zucchini, mushrooms, peas, summer squashes) get their own quick zap separately. Combining everything at the end keeps each vegetable at its proper texture rather than turning the whole pot into mush.
The herb mix leans on tarragon, which is the unsung hero adding gentle anise-licorice depth that pushes this past a generic vegetable medley. White wine deglazes the bowl with acidity and brightness that pairs beautifully with the herbs. Cooked radishes are the surprise here, mellowing into something almost turnip-like and absorbing the seasoning instead of staying peppery and raw.
Kitchen Tips
- Cut all vegetables to similar sizes within their cooking-time group. Uneven sizing leads to some pieces overcooking while others stay raw.
- Use vented plastic wrap or a microwave-safe lid. Trapped steam is what cooks the veggies, but unvented containers can pressure-pop.
- Drain the carrot-broccoli batch thoroughly before adding wine and herbs. Excess water dilutes the flavor.
- Add radishes last and only briefly. Even cooked, they should retain a slight bite for textural contrast.
Variations
- Swap white wine for vegetable broth for a non-alcoholic version.
- Add a handful of cherry tomatoes during the final 4-minute cook for color and acid.
- Stir in a tablespoon of pesto at the end for a richer, basil-forward finish.
Ingredients
Directions
In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside.
In a 3 quart microwaveable casserole combine carrots, green beans and water.
Cover with vented plastic wrap and microwave on high for 6 minutes.
Add cauliflower and broccoli, cover and microwave on high 6 minutes more.
Drain vegetables, add wine and reserved seasonings.
Stir, cover and set aside.
In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan squash, red bell pepper and peas.
Add olive oil, toss to coat.
Cover and microwave on high 4 minutes, or until vegetables are tender-crisp.
Stir mushroom mixture into carrot mixture.
Add radishes, cover and microwave on high 4 minutes, or until steaming hot.
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