VCE--Winter Vegetable Stew with Sunchokes

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* Exported from MasterCook *

 

Winter Vegetable Stew with Sunchokes

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 large onion -- diced

6 cloves garlic -- peeled

2 bay leaves

1/4 teaspoon chopped thyme

4 large carrots -- cut into 2 " lengths

2 ribs celery -- cut into 2 " lengths

4 medium boiling potatoes -- peeled & quartered

1/2 pound Jerusalem artichokes (sunchokes) -- scrubbed & cut into

1/2 " pieces

salt and freshly milled pepper

1/8 teaspoon grated nutmeg

1 cup dry red wine

1 tablespoon tomato paste

1 tablespoon flour

2 tablespoons parsley

1 clove garlic -- (chopped together with parsley)

 

Heat the oil in a Dutch oven over medium heat. Add the onion, garlic, bay

leaves, and thyme, and cook, stirring occasionally, until the onion begins to

brown, about 12 minutes. Add the vegetables and season with 1 1/2 teaspoons of

salt, pepper, and the nutmeg. Cook for 5 minutes, then raise the heat to high

and add the wine. Scrape up any onion bits from the bottom, then simmer until

the liquid is reduced by half. Reduce the heat to medium, add the tomato paste,

sprinkle with flour, and cook, covered, for 2 minutes.

 

Stir in 1 cup water and cook until the liquid is again reduced by half. Reduce

the heat to low, then simmer, covered, until the vegetables are tender, 20 to 25

minutes. Check the seasonings. Add the chopped parsley and garlic just before

serving.

 

Source:

" page 258 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 306 Calories; 7g Fat (23.3% calories from

fat); 6g Protein; 47g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 125mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Vegetable; 1 1/2 Fat.

 

NOTES : An easy stew to assemble, it needs about 30 minutes to cook. Serve over

Rosemary Pasta, buckwheat groats, or the Wehani Rice Pilaf or under a pastry

lid. If you're a tofu enthusiast, drain 8 ounces of firm tofu, cut it into

cubes, and then fry in olive oil until browned. Add to the stew during the last

20 minutes of cooking.

Nutr. Assoc. : 0 0 0 0 3413 0 0 0 900768 0 962 0 0 0 0 0