Dish of the Week: Winter Vegetable Stew with Sunchokes

By January 20, 2012Uncategorized

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 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)

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. From Cooking Light JANUARY 1999.


Author Terra

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