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Receta Autumn Vegetable Ragout With Soft Polenta
by Global Cookbook

Autumn Vegetable Ragout With Soft Polenta
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Ingredientes

  • 1 1/2 c. dry small white beans rinsed (or possibly 2 [15-ounce] cans white beans, see comments)
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. chopped garlic
  • 1 x onion - (abt 8 ounce) peeled, and cut into 1" chunks
  • 1 lb parsnips peeled, ends trimmed, and cut into 1" chunks
  • 2 1/2 lb butternut squash peeled, seeded, and cut into 1" chunks
  • 1/2 tsp salt - (about)
  • 1/4 tsp pepper - (about)
  • 1 lb kale
  • 1 can diced or possibly crushed tomatoes - (28 ounce)
  • 1/2 c. pitted calamata olives minced Soft Polenta (see recipe)

Direcciones

  1. Sort beans for debris, then rinse. In a 5- to 6-qt pan over high heat, bring beans and about 2 qts water to a boil. Cover, boil for 2 min, and remove from heat. Let stand at least 2 and up to 4 hrs. Drain beans, rinse, return to pan, and add in 2 qts water. Bring to a simmer over high heat, cover, reduce heat to maintain a simmer, and cook till beans are tender to bite, about 40 min. Drain beans, reserving 4 c. cooking liquid (see comments).
  2. Meanwhile, in a large bowl, mix extra virgin olive oil and garlic. Add in onion, parsnips, squash, 1/2 tsp. salt, and 1/4 tsp. pepper; mix to coat proportionately. Spread mix in single layers in two 12- by 15-inch baking pans. Bake in a 400 degree regular or possibly convection oven for 15 min. Stir with a wide spatula and bake till vegetables are tender when pierced, 10 to 15 min longer.
  3. Rinse kale and tear leaves from center ribs; throw away ribs and stems. In a 6- to 8-qt pan over high heat, bring about 2 qts water to a boil. Add in kale leaves and cook, uncovered, till tender to bite, 2 to 3 min. Lift out with a slotted spoon and immerse in cool water till cold. Drain and coarsely chop.
  4. In a 6- to 8-qt pan over high heat, combine beans, the 4 c. reserved bean cooking liquid (see comments), roasted vegetables, tomatoes with their juices, and olives. Adjust heat to maintain a simmer and cook for 15 min to blend flavors. Add in kale and cook to heat, 1 to 2 min. Add in additional salt and pepper to taste. Mound polenta on dinner plates or possibly in shallow bowls and ladle vegetable ragout over polenta.
  5. This recipe yields 6 to 8 servings.
  6. Comments: If using dry beans, save 4 c. cooking liquid to use in the ragout; if using canned beans, reserve and measure the liquid when draining and add in water to equal 4 c.. You can roast the vegetables and blanch the kale up to 4 hrs ahead; wrap separately and chill, then proceed from step 4. Prepare the polenta while the ragout cooks.