Beet And Eggplant Ragout With Polenta Recipe

Name: Beet And Eggplant Ragout With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp oil; 1 None onion, peeled and chopped; 1 clove garlic, peeled and chopped; 1 tbsp pickled green peppercorns, crushed; 1 cup red wine; 1 cup vegetable stock; 1-2 tsp honey; 3/4 cup polenta; 2 tbsp butter; 1/3 cup heavy cream; 1 oz Parmesan, grated; None None Freshly grated nutmeg, to taste; 1 lb eggplant, diced; 3/4 lb beets, cooked and diced; 1/2 tbsp cornstarch, mixed with 2 tbsp water until smooth; 2 stems fresh flat-leaf parsley, cut into strips

Servings: persons

3 tbsp oil
1 None onion, peeled and chopped
1 clove garlic, peeled and chopped
1 tbsp pickled green peppercorns, crushed
1 cup red wine
1 cup vegetable stock
1-2 tsp honey
3/4 cup polenta
2 tbsp butter
1/3 cup heavy cream
1 oz Parmesan, grated
None None Freshly grated nutmeg, to taste
1 lb eggplant, diced
3/4 lb beets, cooked and diced
1/2 tbsp cornstarch, mixed with 2 tbsp water until smooth
2 stems fresh flat-leaf parsley, cut into strips

1
Heat 1 tbsp oil in a saucepan and cook the onion, garlic and peppercorns for 2-3 mins. Add the wine, stock and honey and simmer for 15 mins. Strain through a sieve into a clean saucepan.
2
In a saucepan, bring 3 1/3 cups of salted water to a boil. Add the polenta and simmer over a low heat for 10 mins, stirring occasionally. Stir in the butter, cream and Parmesan and season with salt and nutmeg.
3
Heat 2 tbsp oil in a large skillet and cook the eggplant for 4-5 mins. Add the beets and cook for 3 mins. Add the wine sauce and simmer for 7 mins. Stir in the cornstarch and simmer for 1 min. Season with salt and black pepper.
4
Arrange the polenta on serving plates and top with the ragout. Sprinkle with the parsley.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp oil, 1 None onion, peeled and chopped, 1 clove garlic, peeled and chopped, 1 tbsp pickled green peppercorns, crushed, and more.

Yes, Beet And Eggplant Ragout With Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet And Eggplant Ragout With Polenta

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