Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 12/31/2008 I Love this! It's so flavorful and colorful. A good warm dish for a chilly day.
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Gallery Fall Ragout Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 small yellow onions, chopped (about 2 cups) 2 tablespoons olive oil 3 carrots, peeled and cut into 1-inch pieces 3 parsnips, peeled and cut into 1/2-inch diagonal slices 1 1/2 cups canned crushed tomatoes 3 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat 4 small turnips, cut into 1-inch cubes 1 two-pound butternut squash, peeled and cut into 1 1/2-inch cubes Salt, (to taste) Freshly ground black pepper, (to taste) 8 cups turnip greens 1 small fennel bulb, cored and thinly sliced Egi Maccioni’s Polenta Bouquet Garni 3 sprigs parsley 3 sprigs thyme 2 bay leaves
Gallery Fall Ragout
Recipe Summary Servings: 6
Gallery
Fall Ragout
Fall Ragout
Fall Ragout
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
4 small yellow onions, chopped (about 2 cups) 2 tablespoons olive oil 3 carrots, peeled and cut into 1-inch pieces 3 parsnips, peeled and cut into 1/2-inch diagonal slices 1 1/2 cups canned crushed tomatoes 3 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat 4 small turnips, cut into 1-inch cubes 1 two-pound butternut squash, peeled and cut into 1 1/2-inch cubes Salt, (to taste) Freshly ground black pepper, (to taste) 8 cups turnip greens 1 small fennel bulb, cored and thinly sliced Egi Maccioni’s Polenta
3 sprigs parsley 3 sprigs thyme 2 bay leaves
Directions
In a large saucepan, saute onions in olive oil until translucent, 3 to 5 minutes. Add carrots and parsnips, stir to combine. Add tomatoes and stock, combine well. Bring to a boil, then reduce to simmer.
Add bouquet garni, turnips, butternut squash, and salt and pepper to taste. Stir to combine. Cover and cook until vegetables are fork-tender, about 25 minutes.
Add turnip greens and fennel. Cook until greens are wilted, 3 to 5 minutes. Adjust seasoning by adding salt and pepper to taste. Divide the polenta among six bowls, and serve immediately, topped with the fall ragout.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 12/31/2008 I Love this! It's so flavorful and colorful. A good warm dish for a chilly day.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 12/31/2008 I Love this! It's so flavorful and colorful. A good warm dish for a chilly day.
Martha Stewart Member
Rating: Unrated 12/31/2008
I Love this! It’s so flavorful and colorful. A good warm dish for a chilly day.
Rating: Unrated
All Reviews for Fall Ragout
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fall Ragout
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
