INGREDIENTS

INSTRUCTIONS

Preheat oven to 350. Bring a saucepan full of water to a boil. Add the
shallots and parboil for 5 minutes. Drain, let cool, and then remove
the papery skins. Trim off the tips of the root ends, but do not cut
into the flesh or the shallots may not stay intact during cooking.  Set
aside.  Scrub the vegetables, but do not peel them. Cut the thick upper
parts  of the parsnips into 1 1/2 inch pieces. Leave the thin root end
intact. Cut each turnip and rutabaga into quarters, then halve the
quarters to make 8 pieces in all. Cut the carrots into 1 1/2 inch
lengths.  Remove the white ribs from the chard (reserve for another
use). Cut  the chard greens into chiffonade strips by stacking them,
rolling  them up lengthwise into a thin cigar shape, then cutting
across into  1/8-inch-wide "threads."  In a large flameproof casserole
over medium heat, melt 2 tablespoons  of the buttter (or butter
replacement such as spectrum spread) with  the olive oil. When the
mixture begins to foam, add the parsnips,  turnips, rutabagas, and
carrots. Saute, turning frequently, until  well coated and slightly
softened, 5 to 6 minutes.  In a small bowl, stir together the flour,
salt, pepper, and tumeric.  Sprinkle the mixture over the vegetables.
Cook, turning the vegetables  often, until the flour mixture has begun
to brown, 3 or 4 minutes.  Add the wine, stir for a minute or two, and
then add the broth,  water, half of the chard, and all of the raisins.
Cover, place in the  oven, and bake until the vegetables are tender
when pierced with the  tines of a fork, about 45 minutes.  While the
vegetables are baking, finish preparing the shallots. Heat  the
remaining 1 tablespoon of butter in a skillet over medium heat.  Add
the shallots and increase the heat to medium high. Cook the  shallots,
stirring and turning constantly, 3 to 4 minutes. The  shallots will
begin to brown and carmelize slightly yet still retain  their shape.
To finish the ragout, remove the casserole from the oven and stir in
the cooked shallots and the remaining chard. In a small bowl, stir
together the dill, tarragon, mint, and chives. Spoon the ragout into
shallow bowls or plates and top each portion with several spoonfuls  of
yogurt and a generous spoonful of mixed herbs. Serve immediately.  BY
Georgeanne Brennan Posted to MM-Recipes Digest  by Julie Bertholf
<jewel1@ix.netcom.com> on Feb 24, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1792
Calories From Fat: 212
Total Fat: 24.4g
Cholesterol: 14.7mg
Sodium: 2344.7mg
Potassium: 8653.6mg
Carbohydrates: 360.8g
Fiber: 82.8g
Sugar: 143.3g
Protein: 47.6g