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Autumn Vegetable Ragout with Soft Polenta

James Carrier
Yield Makes 6 to 8 servings
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 separately and chill, then proceed from step 4. Prepare the polenta while the ragout cooks.

Ingredients

  • 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

Nutrition Information

  • calories 348
  • caloriesfromfat 22 %
  • protein 13 g
  • fat 8.6 g
  • satfat 1.2 g
  • carbohydrate 60 g
  • fiber 11 g
  • sodium 489 mg
  • cholesterol 0.0 mg

How to Make It

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

  2. Meanwhile, in a large bowl, mix olive oil and garlic. Add onion, parsnips, squash, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat evenly. Spread mixture in single layers in two 12- by 15-inch baking pans. 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.

  3. 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. 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. Drain and coarsely chop.

  4. 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. Add kale and cook to heat, 1 to 2 minutes. Add additional salt and pepper to taste. Mound polenta on dinner plates or in shallow bowls and ladle vegetable ragout over polenta.

Greens, San Francisco, California