Roasted Vegetable Ragout

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6 cipolline onions

4 baby turnips, or 2 large, cut in eighths

1 small celery root, peeled and cut into wedges

1/2 pound 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 tablespoon 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-ounce can whole tomatoes

1 bay leaf

2 cups coarsely chopped Swiss chard

Kosher salt and freshly ground black pepper

Creamy Polenta

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