Winter-Vegetable Stew with Sunchokes

(2) Course Soups and Stews

Ingredients in this Recipe

1 cup (2 inch thick) sliced celery
1 cup dry red wine
1 cup water
1 tablespoon all purpose flour
1 tablespoon tomato paste
1/2 pound Jerusalem artichokes (sunchokes), cut into 1/2 inch thick pieces (about 2 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground nutmeg
2 cups (2 inch thick) sliced carrot
2 cups chopped onion
2 tablespoons olive oil
4 peeled red potatoes, quartered (about 1 pound)
6 garlic cloves, minced
Chopped fresh parsley (optional)

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