Roasted Vegetable Ragout
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.
- 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
- Simple Creamy 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.