| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
sm |
Yellow onions; chopped, (abt 2 |
|
|
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 |
sm |
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 |
sm |
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 |
tb |
Unsalted butter |
| 1 |
ts |
Salt |
INSTRUCTIONS
* 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
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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