ROAST VEGETABLE CASSOULET
Serve this new vegetarian dish with crusty bread and a green salad
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper, Vegetable
Time 2h20m
Number Of Ingredients 15
Steps:
- Bring the beans to boil in a saucepan of cold water, simmer for 5 minutes, take off heat and cover tightly. Leave for 2 hours.
- Drain the beans, return to pan, cover with fresh cold water and add the herb bundle and vegetable quarters. Bring to boil and simmer for 1 hour until tender.
- Preheat oven to 200C/Gas 6/fan oven 180C. Heat 3 tablespoons of the oil in a casserole and fry the chopped onion and celery until soft. Add the garlic and cook for 3-4 minutes. Stir in the tomatoes, sugar and half the tarragon. Season.
- Drain beans, retaining 1.2 litres/2 pints of liquid. Discard veg and herbs. Stir 600ml/1 pint of the liquid into the tomato mixture and simmer, half-covered, for 30 minutes. Toss the squash, carrot and celeriac chunks in 5 tablespoons of oil. Season and roast in a tray for 30 minutes.
- Remove vegetables and reduce heat to 180C/Gas 4/fan oven 160C. Stir beans, vegetables, mustard and half the parsley into the casserole. Add liquid if needed to make the mixture nicely moist. Check seasoning. Turn into a wide baking dish. (You can prepare to this stage the day before. Cool, cover and refrigerate. Next day, if the beans have absorbed too much liquid, moisten with bean liquid or stock.)
- Mix the breadcrumbs with the remaining parsley and tarragon. Scatter over and drizzle with remaining oil. Bake for 50 minutes. (Add an extra 10 minutes if making ahead.) Serve from the dish.
Nutrition Facts : Calories 486 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 1 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 0.86 milligram of sodium
CASSOULET WITH LOTS OF VEGETABLES
Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-20th century.)
Provided by Mark Bittman
Categories dinner, lunch, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
- Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
- Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 16 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1106 milligrams, Sugar 6 grams
WHITE BEAN AND VEGETABLE CASSOULET WITH MILLET CRUST
Categories Soup/Stew Herb Vegetable Bake Sauté Low Fat Vegetarian Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in heavy large pot over medium heat. Add bell peppers, onions, carrot and garlic and sauté until tender, about 15 minutes. Add squash, green beans, cumin and harissa paste and stir 1 minute. Add tomatoes with juices and bring to boil. Reduce heat to medium and cook until mixture thickens slightly, stirring occasionally, about 12 minutes. Mix in cannellini and 1/4 cup basil. Transfer mixture to 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Cover and chill.)
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add millet and stir until light golden, about 5 minutes. Add 2 cups water and bring to boil. Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20 minutes. Drain millet. Transfer to bowl and cool. Mix in breadcrumbs and remaining 2 teaspoons oil.
- Preheat oven to 350°F. Sprinkle millet mixture evenly over vegetables in baking dish. Bake until vegetables are heated through and topping begins to crisp, about 35 minutes. Sprinkle remaining 1/4 cup basil around edges and serve.
VEGETARIAN CASSOULET (CASSOULET DE LEGUMES)
Though cassoulet is not usually a vegetarian dish, this variation on the classic is very good. For the white beans one can use flageolet, or cannellini or great northern beans. You can also cook the beans a day ahead of when you plan to make the cassoulet. The formation of the crust twice, with the first one mixed into the cassoulet, is well worth the extra 20 minutes it takes. As Julia Child would state, cassoulet is not a fast dish but a delicious one. This recipe was adapted from: "The Vegetarian Bistro", by Marlena Spieler.
Provided by lynnski LA
Categories One Dish Meal
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
- Preheat oven to 325 degrees F.
- Reserve 5 of the garlic cloves.
- In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
- In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
- Cover casserole with a tight fitting lid and bake for about one hour.
- Add more liquid if needed to keep the beans from burning.
- Mince the reserved garlic cloves.
- Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
- Increase oven heat to 400 degrees F.
- Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
- Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
- Break the crust and stir it into the cassoulet.
- Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
- Return uncovered dish to the oven and bake until the second and final crust has formed.
- Then serve.
Nutrition Facts : Calories 710.9, Fat 12.9, SaturatedFat 2, Sodium 518.2, Carbohydrate 106.6, Fiber 20.9, Sugar 11.8, Protein 30.5
CASSOULET WITH LOTS OF VEGETABLES
I found this recipe in Runner's World, storing it here for safe-keeping as haven't had a chance to try it yet.
Provided by CoCaShe
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute meat on medium-high heat until brown on all sides, about 10 minutes.
- Remove from pan and drain fat, leaving about 2 tbsp in pan.
- On medium heat, add garlic, leeks or onions, carrots, celery and zucchini. Season with salt and pepper. Cook 5 minutes or until softened.
- Add tomatoes and juice, meat and herbs. Bring to a boil.
- Add beans and boil again, stirring occasionally.
- Reduce heat so mixture bubbles gently and cook for 20 minutes. Add stock or bean liquid when mixture gets too thick.
- Fish out meat, remove bones and skin and chop into chunks. Return to pot, season with cayenne pepper and warm through.
Nutrition Facts : Calories 906.6, Fat 40.8, SaturatedFat 12.5, Cholesterol 68.3, Sodium 1930.3, Carbohydrate 90.7, Fiber 18.4, Sugar 14.5, Protein 48.4
More about "root vegetable cassoulet recipes"
EASY VEGETABLE CASSOULET RECIPE - DELISH
From delish.com
EASY CASSOULET (FRENCH STEW) FOR THE INSTANT POT
From nickelplatekitchen.com
CHICKEN SAUSAGE AND ROOT VEGETABLE CASSOULET
From betterbeanco.com
ROOT VEGETABLE CASSOULET WITH SWEET POTATOES
From naturallyella.com
VEGETABLE CASSOULET WITH HERBES DE PROVENCE RECIPE
From sbs.com.au
HEIRLOOM BEAN CASSOULET WITH ROOT VEGETABLES
From sharonpalmer.com
VEGETABLE CASSOULET | RECIPE | VIDEO | FOOD & STYLE
From foodandstyle.com
VEGETARIAN CASSOULET RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
VEGAN DELICATA SQUASH CASSOULET WITH ROASTED GARLIC
From potluck.ohmyveggies.com
ROOT VEGETABLE VEGETARIAN CASSOULET - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Category Main CourseTotal Time 1 hr 45 minsEstimated Reading Time 3 mins
- In a large Dutch oven, add the olive oil and onions. Cook the onions over medium heat until cooked through.
- Add the bay leaves, carrots, celery, turnip, and butternut squash. Stir together, place the lid on the pot and cook for 5 minutes.
- Add the thyme, salt, pepper, vegetable broth and water. Stir. Place the lid back on the pot and lower the temperature to a medium-low. Simmer for 30 minutes.
ROOT VEGETABLE CASSOULET RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROOT VEGETABLE CASSOULET | VEGGIE DISHES, VEGETARIAN THANKSGIVING ...
From pinterest.com
ROOT VEGETABLE CASSOULET | HEALTHY APERTURE
From healthyaperture.com
ROOT VEGETABLE CASSOULET - PLAIN.RECIPES
From plain.recipes
ROOT VEGETABLE CASSOULET - THE LODGE AT WOODLOCH
From thelodgeatwoodloch.com
INCREDIBLE VEGETABLE CASSOULET – NOT EATING OUT IN NEW YORK
From noteatingoutinny.com
DANIEL BOULUD'S ROOT VEGETABLE CASSOULET - MODIFIED
From deardrarecipes.blogspot.com
ROOT VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SUMMER VEGETABLE CASSOULET WITH CRISPY GRUYèRE RECIPE - BON …
From bonappetit.com
RUSTIC VEGAN CASSOULET WITH HERBY DUMPLINGS - EASY CHEESY …
From easycheesyvegetarian.com
ROOT-VEGETABLE-VEGETARIAN-CASSOULET | VEGETARIAN RECIPES DINNER ...
From pinterest.ca
CASSOULET WITH ROASTED ROOT VEGETABLES AND CAPER-BASIL OIL …
From pccmarkets.com
EASY VEGETABLE CASSOULET RECIPE | MYRECIPES
From myrecipes.com
ROOT VEGETABLE CASSOULET – RECIPES NETWORK
From recipenet.org
VEGETARIAN CASSOULET RECIPE | OLIVEMAGAZINE
From olivemagazine.com
NEARLY VEGETARIAN CASSOULET : NPR
From npr.org
ROOT VEGETABLE CASSOULET | PUNCHFORK
From punchfork.com
VEGAN CASSOULET WITH CREAMY WHITE BEANS AND ROASTED VEGETABLES
From thenewbaguette.com
ROOT VEGETABLE CASSOULET | PLANT-BASED RECIPES - PURPLE CARROT
From purplecarrot.com
ROASTED CHICKEN CASSOULET AND ROOT VEGETABLES MELISSA …
From melisgarden.com
ROOT VEGETABLE CASSOULET RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEGETABLE CASSOULET – REDBUD BLOSSOMS
From redbudblossoms.com
ROOT VEGETABLE CASSOULET (NATURALLY ELLA) | COOKING RECIPES, …
From pinterest.com
DELICIOUSLY EASY ROOT VEGETABLE CASSOULET - THE KIND LIFE
From thekindlife.com
ROOT VEGETABLE CASSOULET WITH SAVORY ROASTED SAUSAGE
From fieldroast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love