Autumn Vegetable Ragout With Soft Polenta

By Sunset
More from this source


Add a comment


1 1/2 cups dried small white beans, rinsed, or 2 cans (15 oz. each) white beans (see notes)

3 tablespoons olive oil

2 tablespoons minced garlic

1 onion (about 8 oz.), peeled and cut into 1-inch chunks

1 pound parsnips, peeled, ends trimmed, and cut into 1-inch chunks

2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

1 pound kale

1 can (28 oz.) diced or crushed tomatoes

1/2 cup pitted calamata olives, chopped

Soft polenta

You might also like

Roasted Vegetable Ragout
Whole Living
Spring Vegetable Ragout
Whole Living
Eat For Eight Bucks: Cornmeal Crepes, Mushroom...
Serious Eats
Pan-Seared Sea Bass With White Bean Ragout
Wolfgang Puck
Vegetable Ragout
Self Magazine
Tepary Bean And Fennel Ragout
Veal Artichoke Ragout
Framed Cooks
Spring Ragout Recipe
101 Cookbooks
Slow-Roasted Beef Tenderloin With Double-Mushro...
Fine Cooking
White Bean Ragout With Toast
Bon Appetit