Roasted Vegetable Ragout

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Details

17 Ingredients

• 6 cipolline onions
• 4 baby turnips, or 2 large, cut in eighths
• 1 small celery root, peeled and cut into wedges
• 1/2 lb whole baby carrots
• 3 new potatoes, halved
• 2 leeks, white part only, cleaned and cut into 1/4-inch rings
• 2 parsnips, peeled and quartered
• 8 Brussels sprouts
• 1 Tbsp extra-virgin olive oil
• 2 sprigs each of fresh thyme, rosemary, and parsley
• 1/2 cup white wine
• 2 cups Vegetable Stock, or low-sodium canned
• One 28-oz can whole tomatoes
• 1 bay leaf
• 2 cups coarsely chopped Swiss chard
• Kosher salt and freshly ground black pepper
• Creamy Polenta