FALL VEGETABLE RAGOUT
	A hearty stew of root vegetables and Swiss Chard in an herb scented tomato sauce served with a creamy polenta To see a more detailed photograph, click here, but it may take a few seconds to load $8.95 per serving TYPES OF COOKING REQUIRED: Sautéing, simmering
	COOKBOX INCLUDES: Instructions [A] Polenta [B] Root vegetable mix [C] Swiss chard [D] Tomato sauce [E] Bouquet garnis	EQUIPMENT YOU NEED: Large 9+" sauté pan Medium 2-4 quart saucepan Large cooking spoon
	COOKBOX INGREDIENTS Polenta (corn meal, vegetable stock (water, onion, carrots, celery, olive oil, parsley, garlic, bay leaves, thyme) salt, black pepper), Root vegetable mix (onions, turnips, celery root, carrots, potatoes leeks, parsnips), Tomato sauce (tomatoes, vegetable stock (water, onion, carrots, celery, olive oil, parsley, garlic, bay leaves, thyme), white wine) Swiss chard, bouquet garnis.	INGREDIENTS YOU NEED: ¼ cup olive oil, preferably extra virgin ½ cup water for vegetables ¼ cup water for polenta Salt and pepper
	To see cooking instructions, click here. Top of Page