Recipe courtesy of Delilah’s Farm
INGREDIENTS
2 tablespoons vegetable oil
1/2 cup coarsely chopped red onion
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh rosemary, oregano, or thyme
1 tablespoon flour
3 cups vegetable or chicken broth
3 sunchokes, scrubbed thoroughly and cut into 1-inch pieces
1 cup green beans, cut into 1 inch pieces
1 bunch kale, washed and coarsely chopped
1 cup cooked rice or quinoa, or other leftover grain (optional)
PREPARATION
- Heat oil in a saucepan. Add onion, celery, carrot salt, pepper and garlic, and cook until vegetables are soft, about 4 minutes.
- Sprinkle flour over vegetables, stir to combine and cook for about 1 minute, stirring constantly.
- Add broth and stir to combine.
- Add sunchokes, beans and kale. Bring to a boil.
- Immediately reduce to a low simmer and cook until sunchokes and beans are soft, about 15–20 minutes.
- Add rice, quinoa or grains (if using) and heat through.
Serves 4. Prep time, 15 minutes; cook time, 20–30 minutes.
Cook’s note: The quinoa or other grain is optional but makes it a heartier stew.