Name: Winter-Vegetable Stew with Sunchokes
Yield: 4 servings (serving size: 1 cup)
Ingredients: 2 tablespoons olive oil; 2 cups chopped onion; ¼ teaspoon dried thyme; 6 garlic cloves, minced; 2 bay leaves; 2 cups (2-inch-thick) sliced carrot; 1 cup (2-inch-thick) sliced celery; ½ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon ground nutmeg; ½ 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.

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Winter-Vegetable Stew with Sunchokes

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