Autumn Vegetable Ragout with Soft Polenta

Name: Autumn Vegetable Ragout with Soft Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms butternut squash, peeled, seeded, and cut into 1-inch chunks; 118 milliliters pitted calamata olives, chopped; 794 grams can diced or crushed tomatoes; 2 Tbsps minced garlic; 454 grams kale; 3 Tbsps olive oil; 227 grams onion (about , peeled and cut into 1-inch chunks; 454 grams parsnips, peeled, ends trimmed, and cut into 1-inch chunks; 0 teaspoons About pepper; 8 servings Soft polenta; 1 teaspoons About salt; 355 milliliters dried small white beans, rinsed, or 2 cans (15 oz. each) white beans (see notes)

Autumn Vegetable Ragout with Soft Polentan is a gluten free and vegan recipe with 8 servings. One serving contains 323 calories, 11g of protein, and 8g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. Head to the store and pick up parsnips, pepper, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sort beans for debris, then rinse. In a 5- to 6-quart pan over high heat, bring beans and about 2 quarts water to a boil. Cover, boil for 2 minutes, and remove from heat.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Let stand at least 2 and up to 4 hours.

Drain beans, rinse, return to pan, and add 2 quarts water. Bring to a simmer over high heat, cover, reduce heat to maintain a simmer, and cook until beans are tender to bite, about 40 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Drain beans, reserving 4 cups cooking liquid (see notes).

Ingredients you will need

Beans

Meanwhile, in a large bowl, mix olive oil and garlic.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Bowl

Add onion, parsnips, squash, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat evenly.

Ingredients you will need

Parsnip

Pepper

Squash

Onion

Salt

Spread mixture in single layers in two 12- by 15-inch baking pans.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Bake in a 400 regular or convection oven for 15 minutes. Stir with a wide spatula and bake until vegetables are tender when pierced, 10 to 15 minutes longer.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Spatula

Rinse kale and tear leaves from center ribs; discard ribs and stems. In a 6- to 8-quart pan over high heat, bring about 2 quarts water to a boil.

Ingredients you will need

Water

Kale

Ribs

Equipment you will use

Frying Pan

Add kale leaves and cook, uncovered, until tender to bite, 2 to 3 minutes. Lift out with a slotted spoon and immerse in cold water until cool.

Ingredients you will need

Water

Kale

Equipment you will use

Slotted Spoon

Drain and coarsely chop.

In a 6- to 8-quart pan over high heat, combine beans, the 4 cups reserved bean cooking liquid (see notes), roasted vegetables, tomatoes with their juices, and olives. Adjust heat to maintain a simmer and cook for 15 minutes to blend flavors.

Ingredients you will need

Vegetable

Tomato