Instructions: Heat oven to 475 degrees. Peel celery root and cut into wedges; wash leeks and cut into 1/4-inch rings; peel and quarter parsnips.

In a heavy roasting pan, combine the vegetables and olive oil, and toss to coat. Roast 20 to 30 minutes, turning the vegetables every 10 minutes, until they are nicely browned.

Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, herb bundle and bay leaf, and cook over high heat for 15 minutes. Stir in the Swiss chard, and cook 2 minutes more. Season with salt and pepper to taste.

CREAMY POLENTA: In a large saucepan, bring the chicken stock to a rolling boil. Reduce heat to medium, and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form. Cover and cook over low heat for 20 minutes, or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve.

To serve, spoon the vegetables and sauce over the polenta.

Makes 4 servings.

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