Autumn Vegetable Ragout With Soft Polenta


  • 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


Notes: If Using Dried Beans, Save 4 Cups Cooking Liquid To Use In The Ragout; If Using Canned Beans, Reserve And Measure The Liquid When Draining And Add Water To Equal 4 Cups. You Can Roast The Vegetables And Blanch The Kale Up To 4 Hours Ahead; Wrap Sep

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