Veggie Cassoulet

Photo by Joanmarie J.

PREP TIME

55

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

55

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups unsalted vegetable stock

  • 1/2

    ounce dried porcini mushrooms (about 1/2 cup)

  • 1/4

    cup extra-virgin olive oil, divided

  • 4

    cups chopped yellow onion

  • 1

    sweet potato, peeled and cut into 3/4-inch pieces (about 12 ounces)

  • 1

    turnip, peeled and cut into 3/4-inch pieces (about 8 ounces)

  • 1

    fennel bulb, cut into 1-inch pieces (about 8 ounces)

  • 2

    teaspoons fresh thyme leaves, divided

  • 2

    tablespoons unsalted tomato paste

  • 1/2

    cup dry white wine, such as sauvignon blanc

  • 1

    cup water

  • 1

    bay leaf

  • 2

    (15-ounce) cans unsalted white kidney beans, rinsed and drained

  • 3/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    tablespoons unsalted butter

  • 1 1/4

    cups fresh breadcrumbs

  • 1.5

    ounces grated Parmesan cheese (about 1/3 cup)

Directions

1. Bring stock to a boil in a small saucepan; add porcini mushrooms. Remove pan from heat; let stand 15 minutes. Strain stock through a fine sieve over a bowl; reserve stock mixture. Chop mushrooms. 2. Heat a large Dutch oven over medium heat. Add 3 tablespoons oil. Add onion; cook 10 minutes or until lightly browned, stirring occasionally. Add potato, turnip, fennel, and 1 teaspoon thyme; cook 10 minutes or until vegetables are slightly tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes. Stir in stock, 1 cup water, bay leaf, and chopped mushrooms; bring to a simmer. Reduce heat to medium-low, and cook, partially covered, 25 minutes. Stir in beans; return to a simmer, and cook, partially covered, 10 minutes or until vegetables are tender. Remove from heat; stir in salt and pepper. 3. Preheat broiler to HIGH. Melt butter in a medium nonstick skillet over medium heat. Add breadcrumbs; cook 3 minutes or until breadcrumbs are lightly toasted, stirring occasionally. Remove from heat. Stir in cheese and remaining 1 teaspoon thyme. Let stand 5 minutes. Sprinkle breadcrumb mixture evenly over cassoulet. Broil 1 minute or until breadcrumbs are browned. Drizzle each serving with 1/2 teaspoon remaining oil. Fuller's ESB ABV 5.5% An oft-overlooked style of beer, ESB (extra special bitter) is a dark, malty, full-bodied brew that goes remarkably well with the warm flavors of winter stews, especially cassoulet. London-based Fuller's ESB presents hints of toffee and biscuit enlivened by a slight citrusy finish that plays nicely with the cassoulet's sugary sweet potatoes and carrots. Fuller's ­nuttiness lends even more depth to this flavorful dish.

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