Winter-Vegetable Stew with Sunchokes

Name: Winter-Vegetable Stew with Sunchokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons black pepper; 473 milliliters (2-inch-thick) sliced carrot; 237 milliliters (2-inch-thick) sliced celery; 0 teaspoons dried thyme; 237 milliliters dry red wine; 1 Tbsp all-purpose flour; 6 garlic cloves, minced; 0 teaspoons ground nutmeg; 227 grams Jerusalem artichokes (sunchokes), cut into 1/2-inch-thick pieces (about 2 cups); 2 Tbsps olive oil; 473 milliliters chopped onion; 454 grams peeled red potatoes, quartered (about; 1 teaspoons salt; 1 Tbsp tomato paste; 237 milliliters water

Winter-Vegetable Stew with Sunchokes is a vegan recipe with 4 servings. One serving contains 313 calories, 6g of protein, and 8g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have potatoes, olive oil, wine, and a few other ingredients on hand, you can make it. It works best as a soup, and is done in about 45 minutes. It will be a hit at your Autumn event. If you like this recipe, you might also like recipes such as Winter Vegetable Stew over Couscous, Chickpean and Winter Vegetable Stew, and Winter Vegetable Beef Stew.

Instructions

Heat olive oil in a Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or until onion begins to brown.

Ingredients you will need

Bay Leaves

Garlic

Onion

Thyme

Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes.

Ingredients you will need

Potato

Carrot

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.

Ingredients you will need

Tomato Paste