Winter-Vegetable Stew with Sunchokes

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)

Preparation

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.