Winter-Vegetable Stew with Sunchokes

Photo: Randy Mayor; Styling: Mary Catherine Muir

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 23%
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.4g
  • Carbohydrate: 52.3g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 4.8mg
  • Sodium: 357mg
  • Calcium: 82mg

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.
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