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Winter-Vegetable Stew with Sunchokes

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 4 servings (serving size: 1 cup)

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)

Nutrition 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

How to Make It

  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.