This recipe is BLAND, just as I expected it to be, so here are a couple hints to take it from blah to WOW! Anytime I cook with aromatics or ground spices, I sauté them before adding liquids. A lot of these herbs and spices only release their flavor under high heat and/or fat. Adding them in with the stock before sautéing is basically just wasting them. So, take the time to slightly brown or caramelize (lightly brown, not burn) the veggies and apples, then add in the spices, ginger, and garlic and stir for 30 seconds, or until they are very fragrant. Continue on with the recipe from here on out. Purée or not, according to your own palate! I like mine as a stew with more texture, personally. Happy cooking!
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This recipe is BLAND, just as I expected it to be, so here are a couple hints to take it from...