| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 4 |
|
Yellow onions, chopped abt |
|
|
Cups), Cups |
| 3 |
|
Carrots, peeled and |
|
|
Cut in 1" pieces |
| 3 |
|
Parsnips, peeled and |
|
|
Cut in 1/2" diagonal slices |
| 1 1/2 |
c |
Canned crushed tomatoes |
| 3 |
c |
Chicken stock, see * Note |
| 4 |
|
Turnips, cut in 1" cubes |
| 2 |
lb |
Butternut squash, peeled |
|
|
and |
|
|
Cut into 1 1/2" cubes |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 8 |
c |
Turnip greens |
| 1 |
|
Fennel bulb, cored sliced |
|
|
thin |
|
|
=== BOUQUET GARNI === |
| 3 |
|
Sprigs parsley |
| 3 |
|
Sprigs thyme |
| 2 |
|
Bay leaves |
|
|
=== POLENTA === |
| 5 |
c |
Chicken stock, see * Note |
| 1 1/3 |
c |
Quick-cooking polenta |
| 1 |
T |
Unsalted butter |
| 1 |
t |
Salt |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
2
Note: Chicken stock can be homemade or canned and should be low-sodium
and skimmed of fat. In a large saucepan, saute onions in olive oil
until translucent, about 3 to 5 minutes. Add carrots and parsnips and
stir to combine. Then add the tomatoes and stock, and combine well.
Bring to a boil and reduce to simmer. Add bouquet garni, turnips,
butternut squash, salt and pepper and stir to combine. Cover and cook
until vegetables are fork tender, about 25 minutes. Add turnip greens
and fennel. Cook until greens are wilted, about 3 to 5 minutes. Adjust
seasoning by adding salt and pepper to taste. To make the polenta: In
a medium saucepan, bring stock or water to a boil. While whisking
rapidly, add the polenta in a thin steady stream. Reduce the heat to
low, and cook the polenta, stirring occasionally for 4 to 5 minutes.
Stir in the butter and salt during the last minute of cooking. Serve
immediately (the polenta thickens significantly as it rests). Divide
the polenta among six bowls and serve immediately topped with the fall
ragout. Makes 6 servings. Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Per serving: 584 Calories (kcal); 9g Total
Fat; (13% calories from fat); 15g Protein; 114g Carbohydrate; 5mg
Cholesterol; 3452mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean
Meat; 4 1/2 Vegetable; 0 Fruit; 1 Recipe by: Martha Stewart
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