Polenta with Three Root Ragu

food-and-crafts-008Perhaps not the best food portrait ever…but it tasted delicious.

A co-worker heading out of town was cleaning out her refrigerator and we ended up with four organic sweet potatoes and a good idea for a future frugal fundamentals column: sharing with your friends and neighbors is a good way to avoid both waste and having to eat the same leftovers over and over. Anyway, I decided to try an autumn vegetable variation on the traditional meat-based ragu. In fact there’s very little traditional about this dish, but it turned out delicious nonetheless.

Three Root Ragu

2 medium turnips
1 large potato
1 medium sweet potato
1 cup red wine
1/2 cup milk
3 or 4 scallions
3 Tbsp fresh diced sage*
3 Tbsp olive oil
1 Tbsp butter
crushed red pepper
salt and pepper

1. Chop all the root veggies into 1/2″ pieces. Cut the scallions into small slices, including some of the greens.
2. Put the olive oil and butter in a medium saucepan and sautee the veggies and the sage until the roots begin to soften.
3. Turn the heat down, add the wine, milk, red pepper, and S&P to taste. Simmer for about 45 minutes, stirring occasionally until the vegetables become very soft. It’s ready to serve!

I served the ragu on top of some polenta with slices of soft boiled egg for protein and chiffonaded basil for garnish.

*Ours came from our indoor herb garden – the subject of another frugal fundamentals post coming in the near future.


This Week’s Receipt and Last Week’s Recap

So, below is this week’s receipt (so far). Last week we had a surplus of almost $4, but used it over the weekend to buy some bread, 2 tangerines and some coffee (Cafe Bustelo, $2.39, to be exact). Things are going pretty well! I am getting nervous as my stock of frozen butter is low, which means no impromptu cookie making. AHHH! We still have quite a few grains, chickpeas, tofu, flour, two turnips and a lone carrot in the crisper.

11/10/08 receipt