1 tbsp canola oil
½ sm onion, medium dice
4 cloves garlic, chopped
4 oz chorizo (optional)
½ tsp salt
½ tsp black pepper
1 cup white wine (optional; substitue for more stock if desired)
16 fl oz chicken stock
2 medium carrots, cut into chunks
6 small potatoes, peeled, cut into chunks
4 sunchokes, peeled, cut into chunks
1 large sweet potatoes, cut into chunks
½ butternut, peeled and cut into chunks
¼ bunch kale, shredded
1 tbsp chopped assorted herbs
2 tbsp cornstarch
¼ cup water
8 oz chicken, shredded (optional)
1. In a large pot, set over medium heat, add canola oil, the onions and garlic; lightly cook until onions soften and garlic is slightly fragrant. Add salt, black pepper and white wine, allow to reduce by half.
2. Add chicken stock, carrots, and carrots, allow to simmer for about 15 minutes. Then add sweet potatoes, and butternut, simmer again for another 15 minutes. Add kale and assorted herbs and simmer for a few more minutes.
3. Combine cornstarch and water, add slowly to the stew while stirring, until the stew thickens slightly.