1 large or 2 small leeks, chopped (white and light green parts only)
2 cloves garlic, finely chopped
1 large yellow beet, peeled and diced (red beets are also fine but they will make the ragout pink)
3 medium carrots, sliced
2 medium sweet potatoes, peeled and diced
1 granny smith apple, peeled, cored and diced
2 cups shredded nappa or savoy cabbage
1 ½ cups cooked cannellini beans (equivalent to one 14 oz can)
1 TBSP finely chopped fresh rosemary
2 TBSP chopped fresh parsley
1 ½ - 2 cups water
Salt and pepper to taste
- Heat a large non stick skillet or wok over medium heat. Add the leeks and a splash of water and sauté until the leeks start to soften. Add the garlic and sauté for 1 or 2 minutes.
- Add yellow beet, chopped rosemary and 1 cup water; cover and let simmer for 10 minutes. Add carrots and sweet potatoes, cover again and simmer 10 more minutes. Check to see if the ragout is drying out, and if so, add a bit more water - the vegetables should be barely submerged in the liquid.
- Add apple and cabbage and simmer until the cabbage is wilted about 3 more minutes. Add cannellini and cook until just heated through – 3 to 5 minutes.
- Adjust salt and pepper to taste, sprinkle with fresh parsley and serve immediately over a bed of soft polenta.