Pumpkin Parsnip Cassoulet Recipes

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PUMPKIN & PARSNIP CASSOULET



Pumpkin & parsnip cassoulet image

This warming dish is perfect for a weekend get-together

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 13

2 tbsp olive oil
2 large onions , chopped
500g pumpkin , deseeded, peeled and diced
500g parsnip , diced
3 garlic cloves , crushed
2 x 425g cans mixed beans , drained
780g can tomatoes
225ml red wine
300ml vegetable stock
2 large sprigs fresh thyme
1 tbsp sugar
75g fresh breadcrumb
25g vegetarian parmesan -style cheese, grated

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
  • Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.

Nutrition Facts : Calories 368 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 2.16 milligram of sodium

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