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Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onion
• 1/4 teaspoon dried thyme
• 6 garlic cloves, minced
• 2 bay leaves
• 2 cups (2-inch-thick) sliced carrot
• 1 cup (2-inch-thick) sliced celery
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 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)

Description

MyRecipes