Fall Ragout with Polenta
Info
Time
Difficulty
Servings
Ingredients
1 tablespoons olive oil
4 onions sm., chopped (about 2 c.)
3 carrots peeled, cut into 1" pieces
3 parsnips peeled, cut into 1/2" slices
1 1/2 cups tomatoes canned, crushed
3 cups chicken stock skimmed of fat
4 turnips small, cut into 1" cubes
1 butternut squash 2 lb., peeled, cut 1 1/2" cubes
8 cups turnip greens
garlic "chives", fresh snipped
bouquet garni
3 sprigs parsley
3 sprigs thyme
2 bay leaves
(This is a beautiful way to showcase autumn’s root vegetables! A real crowd pleaser!)
- In a large saucepan, saute onions in olive oil, 3-5 minutes. Add carrots, parsnips, combine. Add tomatoes, stock, combine. Bring to a boil, reduce and simmer.
- Add the bouquet garni, turnips, squash, salt and pepper to taste, combine. Cover and cook about 25 minutes, or until tender.
- Add turnip greens and garlic “chives”. Cook until greens are wilted, 3-5 minutes. Adjust seasonings. Divide polenta into bowls; serve the ragout over it.
Serves 6
(Su 1999)
Leave a Reply