Autumn Vegetable Ragout with Soft Polenta

Autumn Vegetable Ragout with Soft Polenta
Photo by James Carrier

Ingredients

  • ½ cup pitted calamata olives, chopped
  • 1 pound parsnips, peeled, ends trimmed, and cut into 1-inch chunks
  • About ¼ teaspoon pepper
  • 1 can (28 oz.) diced or crushed tomatoes
  • 1 ½ cups dried small white beans, rinsed, or 2 cans (15 oz. each) white beans (see notes)
  • About ½ teaspoon salt
  • 2 tablespoons minced garlic
  • + 5 more ingredients
    • 2 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
    • 1 pound kale
    • 3 tablespoons olive oil
    • 1 onion (about 8 oz.), peeled and cut into 1-inch chunks
    • Soft polenta

1. Sort beans for debris, then rinse. In a 5- to 6-quart pan over high heat, bring beans and about 2 quarts water to a boil. Cover, boil for 2 minutes, and remove from heat. Let stand at least 2 and up to 4 hours. Drain beans, rinse, return to pan, and add 2 quarts water. Bring to a simmer over h...

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