Roasted Vegetable Ragout

Name: Roasted Vegetable Ragout
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams whole baby carrots; 1 bay leaf; 8 Brussels sprouts; 794 grams whole tomatoes; 1 small celery root, peeled and cut into wedges; 2 sprigs each of fresh thyme, rosemary, and parsley; 4 servings Kosher salt and freshly ground black pepper; 2 leeks, white part only, cleaned and cut into 1/4-inch rings; 3 new potatoes, halved; 1 Tbsp extra-virgin olive oil; 6 cipolline onions; 2 parsnips, peeled and quartered; 4 servings Creamy Polenta; 473 milliliters coarsely chopped swiss chard; 4 larges baby turnips, or 2 large, cut in eighths; 473 milliliters Vegetable Stock, or low-sodium canned; 118 milliliters white wine

Roasted Vegetable Ragout might be just the side dish you are searching for. One portion of this dish contains around 14g of protein, 6g of fat, and a total of 499 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. 17 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. If you have vegetable stock, leeks, parsnips, and a few other ingredients on hand, you can make it.