Winter-Vegetable Stew with Sunchokes

Winter-Vegetable Stew with Sunchokes Recipe
Photo: Randy Mayor; Styling: Mary Catherine Muir


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 23 %
Fat 7.3 g
Satfat 1 g
Monofat 5 g
Polyfat 0.8 g
Protein 6.4 g
Carbohydrate 52.3 g
Fiber 6.7 g
Cholesterol 0.0 mg
Iron 4.8 mg
Sodium 357 mg
Calcium 82 mg


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)


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.

January 1999
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