Vegan-Winter Vegetable Stew with Sunchokes

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* Exported from MasterCook *

 

Winter Vegetable Stew with Sunchokes

 

Recipe By : Cooking Light January/February 1999

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 cups chopped onion

1/4 teaspoon dried thyme

6 cloves garlic -- minced

2 bay leaves

2 cups sliced carrot

1 cup sliced celery

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1/2 lb Jerusalem artichokes (sunchokes) -- cut into 1/2 " pieces

4 peeled red potatoes -- quartered

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 carrots 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; 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.

 

Serving size: 1 cup

 

CALORIES: 289 (23% from fat); FAT: 7.3g; PROTEIN: 6.4g; CARB: 52.3g;

FIBER: 6.7g; CHOL: 0mg; IRON: 4.8mg; SODIUM: 357mg; CALC: 82mg

 

 

 

 

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