00:00It's a perfect time to experiment in the kitchen to create this fall ragu made entirely of the
00:06flavors of the autumn. The first step in making the ragu is to saute four yellow onions. Cut these
00:12four turnips into cubes. One two-pound butternut squash, three carrots peeled and cut into half
00:19inch pieces. So we're going to add the carrot. We have the parsnip and add your crushed tomatoes.
00:25Add three cups of chicken stock, bring to a boil, and now it's time to create a bouquet garni. A
00:32couple sprigs of parsley, some thyme, beautiful fragrant green thyme, some bay leaves. Always use
00:39a cotton string and you can just wrap around this way. So I'm going to add this right now along
00:45with
00:46the turnips and the butternut squash and a little bit of salt and pepper and let it cook. And now
00:52is
00:52the time to add the fennel and the turnip greens. Stir them in. It's already becoming a very colorful
01:01beautiful and beautiful ragu.
01:03So
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