Vegetarian Cassoulet
- Number of Servings: 5
Ingredients
FOR CASSOULET3 medium leeks (white and pale green parts only)4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces3 celery ribs, cut into 1-inch-wide pieces4 garlic cloves, chopped2 tbsp olive oil4 thyme sprigs2 parsley sprigs1 Turkish or 1/2 California bay leaf1/8 teaspoon ground cloves3 (19-oz) cans cannellini or Great Northern beans, rinsed and drained1 qt waterFOR GARLIC CRUMBS4 cups coarse fresh bread crumbs from a baguette1 tbsp olive oil1 tablespoon chopped garlic1/4 cup chopped parsley
MAKE CASSOULET:
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well (see cooks’ note, below) and pat dry.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
MAKE GARLIC CRUMBS WHILE CASSOULET SIMMERS:
Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
FINISH CASSOULET:
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
COOKS’ NOTE: Wash chopped leeks in a large bowl of water, agitating them, then lift out and drain.
Serves 4-6
Number of Servings: 5
Recipe submitted by SparkPeople user MADEMCHE.
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well (see cooks’ note, below) and pat dry.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
MAKE GARLIC CRUMBS WHILE CASSOULET SIMMERS:
Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
FINISH CASSOULET:
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
COOKS’ NOTE: Wash chopped leeks in a large bowl of water, agitating them, then lift out and drain.
Serves 4-6
Number of Servings: 5
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 419.6
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 204.8 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 19.0 g
- Protein: 18.6 g