Ingredients :
- 4 cloves garlic
- 1 Leek or onion
- 2 Bay leaves
- 1 tsp grated ginger (optional)
- 1/2 tsp thyme
- 4 medium potatoes (or taro roots are good too!)
- 3 carrots
- 1 handful rutabaga (or sunchokes/Jerusalem artichokes)
- 2-3 small sweet potatoes and/or potatoes
- 1/4 tsp Nutmeg
- 1 cup Red wine
- 1 Tbsp Tomato paste
- 1 Tbsp Flour
- 1 cup Water
- to taste Salt & pepper
- 1 Tbsp Oil for sautéing, or more if needed
- to taste Parsley, chives, etc to garnish
Method :
- Prepare your carrots, potatoes and other veggies: Cut carrots into thumb-sized chunks. Peel potatoes/taro root and halve (or quarter if large). Cut any other veggies you might be using to the around the same size.
- Finely chop onion/leek, mince ginger if using, peel and crush garlic. Heat oil in a heavy pot and saute onion, ginger, garlic, bay leaves and thyme until onion starts to brown (10-12 minutes).
- Add in other vegetables to pot along with 1.5 tsp salt, pepper, and 1/4 tsp nutmeg. Cook for 5 minutes on medium.
- Turn heat to high and add 1 cup of red wine. Scrape up any onion bits from the bottom of pot. Cook until wine is reduced to half.
- Turn heat to medium and add flour and tomato paste.
- Cover and cook for 2-3 minutes.
- Uncover, add 1 cup of water and stir. Cook until liquid is reduced to half again.
- Turn to low so vegetables are just simmering. Cover with lid and simmer for 20-25 minutes. You should end up with a nice thick broth by the end! Add salt & pepper if needed, sprinkle on some chives or parsley and serve!
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