Winter-Vegetable Stew with Sunchokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 cups chopped onion |
1/4 teaspoon dried thyme |
6 garlic cloves, minced |
2 bay leaves |
2 cups (2-inch-thick) sliced carrot |
1 cup (2-inch-thick) sliced celery |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1/2 pound jerusalem artichokes (sunchokes), cut into 1/2-inch-thick pieces (about 2 cups) |
4 peeled red potatoes, quartered (about 1 pound) |
1 cup dry red wine |
1 tablespoon all-purpose flour |
1 tablespoon tomato paste |
1 cup water |
chopped fresh parsley (optional) |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or until onion begins to brown. Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cover and cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until carrot is tender. Garnish with chopped parsley, if desired.
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