Autumn Vegetable Ragout with 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 separately and chill, then proceed from step 4. Prepare the polenta while the ragout cooks.

Yield: Makes 6 to 8 servings

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

Preparation

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.

Nutritional Information

Calories:

348 (22% from fat)

Protein:

13g

Fat:

8.6g (sat 1.2)

Carbohydrate:

60g

Fiber:

11g

Sodium:

489mg

Cholesterol:

0.0mg

Execitove Chef Annie Somerville, Execitove Chef Annie Somerville, Sunset, NOVEMBER 2002