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Ingredients

Ingredient Checklist
Bouquet Garni

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (1)

Rating: Unrated
12/31/2008
I Love this! It's so flavorful and colorful. A good warm dish for a chilly day.