INGREDIENTS
1/2 lb
Baby carrots, whole
4
Baby turnips
1
Bay leaf
8
Brussels sprouts
1
Celery root, small wedges
6
Cipolline onions
2
Leeks
2
sprigs Of fresh thyme
2
Parsnips
3
Potatoes, new
2 cups
Swiss chard
1 28 ounce can
Tomatoes, whole
2 cups
Vegetable stock
1
Simple creamy polenta
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil, extra-virgin
1/2 cup
White wine