Roasted Vegetable Ragout with Creamy Parmesan Polenta
Slightly modified from Whole Living.- Ingredients:
- 2 onions, chopped
- 4 baby turnips, or 2 large, cut in eighths
- 1 small celery root, peeled and cut into wedges
- 1/2 lb. whole baby carrots
- 3 new potatoes, halved
- 2 leeks, white part only, cleaned and cut into 1/4 in. rings
- 2 parsnips, peeled and quartered
- 12 Brussels sprouts
- 1 Tbsp. extra virgin olive oil
- 2 sprigs each of fresh thyme and rosemary
- 1/2 c. white wine or vermouth
- 2 c. vegetable stock
- 28 oz. can whole tomatoes
- 1 bay leaf
- 2 c. coarsely chopped swiss chard
- Kosher salt
- Freshly ground black pepper
- Double batch creamy parmesan polenta
Preheat the oven to 475 degrees.
In a heavy roasting pan, combine the vegetables and olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.
Yield: Serves 4.