Ingredients

  • 4 small yellow onions, chopped (about 2 cups)
  • 2 tablespoons olive oil
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cut into 1/2-inch diagonal slices
  • 1 1/2 cups canned crushed tomatoes
  • 3 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 4 small turnips, cut into 1-inch cubes
  • 1 two-pound butternut squash, peeled and cut into 1 1/2-inch cubes
  • Salt, (to taste)
  • Freshly ground black pepper, (to taste)
  • 8 cups turnip greens
  • 1 small fennel bulb, cored and thinly sliced
  • Polenta

Bouquet Garni

  • 3 sprigs parsley
  • 3 sprigs thyme
  • 2 bay leaves

Directions

  1. In a large saucepan, saute onions in olive oil until translucent, 3 to 5 minutes. Add carrots and parsnips, stir to combine. Add tomatoes and stock, combine well. Bring to a boil, then reduce to simmer.

  2. Add bouquet garni, turnips, butternut squash, and salt and pepper to taste. Stir to combine. Cover and cook until vegetables are fork-tender, about 25 minutes.

  3. Add turnip greens and fennel. Cook until greens are wilted, 3 to 5 minutes. Adjust seasoning by adding salt and pepper to taste. Divide the polenta among six bowls, and serve immediately, topped with the fall ragout.

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