Fall Ragout With Polenta
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1.5 cups
Crushed Tomatoes (canned)3 cups
Chicken Stock (homemade)4 small
Turnip (cut into 1-inch cubes)1
Salt8 cups
Turnip GreensDirections:
1
In a large saucepan, heat olive oil over medium-high heat
2
Add onions, and saute until translucent, 3 to 5 minutes
3
Add carrots and parsnips, stir to combine
4
Add tomatoes and stock, stir to combine
5
Bring to a boil, and reduce to simmer
6
Add bouquet garni, turnips, butternut squash, and salt and pepper, to taste
7
Stir to combine
8
Cover, and cook until vegetables are fork tender, about 25 minutes
9
Add turnip greens and fennel
10
Cook until greens are wilted, 3 to 5 minutes
11
Adjust seasoning by adding salt and pepper to taste
12
Divide the polenta among 6 bowls, and serve immediately, topped with the Fall Ragout
13
5 cups homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat 1 1/3 cups quick-cooking polenta 1 tablespoon unsalted butter 1 teaspoon salt In a medium saucepan, bring stock or 5 cups water to a boil
14
While whisking rapidly, add the polenta in a thin steady stream
15
Reduce heat to low, and cook polenta, stirring occasionally, 4 to 5 minutes
16
Stir in butter and salt during the last minute of cooking
17
Serve immediately (the polenta thickens significantly as it rests)