Instructions: Prep: Cut sunchokes into 1/2-inch-thick pieces to yield 2-cups. Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or until onion begins to brown. Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cover and cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until carrot is tender. Garnish with chopped parsley, if desired.

NOTES : Sunchokes have an edible thin skin and a nutty-flavored white flesh that is sweet and crunchy. Although theyre often labeled as Jerusalem artichokes, these brown-skinned tubers are really a variety of sunflower.

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