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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.8
  • Total Fat: 11.2 g
  • Cholesterol: 35.4 mg
  • Sodium: 774.6 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 8.6 g
  • Protein: 19.2 g

View full nutritional breakdown of Easy Light Cassoulet calories by ingredient
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Easy Light Cassoulet

Submitted by: PSYMONETTA

Introduction

The sweetness of parsnips with savory pork and Cannellini beans. The sweetness of parsnips with savory pork and Cannellini beans.
Number of Servings: 6

Ingredients

    2-1/4 cup parsnips, thinly sliced (about 3 parsnips)
    1-1/2 cup celery diced, including tops
    1 cup onion diced
    1 tbsp olive oil
    1/4 tsp sea salt
    8 oz lean ground pork
    1/4 cup red wine or port
    2 cups chicken stock
    28oz can peeled Italian-style tomatoes
    19oz can Cannellini beans, drained & rinsed
    1 tbsp Herbes de Provence or Italian herbs
    3/4 cup Italian-style bread crumbs

Directions

Saute' parsnips, celery and onions with olive oil and salt on medium heat until the vegetables begin to soften.
Add the pork and continue to saute' until the pork is well browned and the onions are translucent.
Deglaze the pan with red wine being sure to scrape up any browned bits from the bottom of the pan.
Add the chicken stock and tomatoes.
If the tomatoes are whole, break them into small pieces using a spoon or spatula.
Add the beans and herbs and slowly bring to a simmer.
Simmer for 20 minutes, or until the liquid has reduced by 2/3.
Preheat the oven to 350 degrees.
Transfer mixture to a large casserole (you can skip this step if you started with a dutch/french oven instead of a sautee pan) and top with bread crumbs.
Bake for 35-50 minutes or until mixture is thick and bubbly and the bread crumbs are a deep golden brown.
Serves 6-8 people and is a one dish meal.
For variation, 3/4 cup of parsnips can be replaced with sliced carrots.


Number of Servings: 6

Recipe submitted by SparkPeople user PSYMONETTA.






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Member Ratings For This Recipe

  • I will definitely make it again. - 3/18/08

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  • I made this for dinner tonight. It was pretty tasty, but I think I would make it next time with chicken. I also had a hard time getting the liquid to reduce. I ended up adding cornstarch to thicken it. My husband didn't think it was quite filling enough, but that it tasted good. - 2/23/08

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