Roasted Vegetable Ragout
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Whole Living
- Yield Serves 4
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Ingredients
- 6 cipolline onions
- 4 baby turnips, or 2 large, cut in eighths
- 1 small celery root, peeled and cut into wedges
- 1/2 pound whole baby carrots
- 3 new potatoes, halved
- 2 leeks, white part only, cleaned and cut into 1/4-inch rings
- 2 parsnips, peeled and quartered
- 8 Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 2 sprigs each of fresh thyme, rosemary, and parsley
- 1/2 cup white wine
- 2 cups Vegetable Stock, or low-sodium canned
- One 28-ounce can whole tomatoes
- 1 bay leaf
- 2 cups coarsely chopped Swiss chard
- Kosher salt and freshly ground black pepper
- Creamy Polenta
Directions
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Preheat the oven to 475 degrees.
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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.
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Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.
this was an interesting recipe-- i ate vegetables i have never eaten in my life. the recipe did not specify whether to set the oven on bake or broil, and after 30 minutes of baking, although some veggies were browning, others were not thoroughly cooked through. polenta was delicious and the herbs really made the dish. i might make this again using vegetables i like a little better and leaving out some i didn't care for as much (parsnip). boyfriend even enjoyed it!