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Roasted Vegetable Ragout

Martha Stewart
  • 0 minutes
  • Serves

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