In a classic cassoulet, a variety of meats complement the traditional white beans. In this version, a flavorful selection of winter root vegetables takes their place. For a heartier dish, add browned and sliced soy “sausage” links just before serving. Canned white beans make this recipe super-easy to assemble.
- 1 Tbs. olive oil
- 4 small shallots, quartered
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced into 1/4-inch rounds
- 1 turnip, peeled and chopped
- 1 parsnip, peeled and sliced into 1/4-inch rounds
- 3 15.5-oz. cans great Northern beans, preferably organic, drained and rinsed
- 1 14.5-oz. can crushed tomatoes, undrained
- 1 1/2 cups vegetable stock or water
- 2 bay leaves
- 1 1/4 tsp. dried thyme or savory
- Salt and freshly ground black pepper to taste
- 3 Tbs. toasted breadcrumbs for garnish
- 1 Tbs. minced fresh parsley for garnish
- Pour oil into slow cooker, and turn it on high. Add shallots and garlic. Cover, and cook to soften, about 15 to 20 minutes.
- Add carrots, turnip, parsnip, beans and tomatoes. Stir in stock, bay leaves, thyme, salt and pepper.
- Reduce heat to low. Cover, and cook until all vegetables are tender, 6 to 8 hours.
- Remove and discard bay leavesbefore serving. Garnish with breadcrumbs and minced parsley.
STOVETOP METHOD: Heat oil in 5- to 6-quart Dutch oven or other large pot over medium heat. Add shallots, garlic and carrots. Cover, and cook 5 minutes to soften. Reduce heat tolow. Add remaining ingredients, and cook, stirring occasionally, until vegetables are tender, 1 to 1 1/2 hours.
- Serving Size: Serves 4
- Calories: 490
- Carbohydrate Content: 88 g
- Fat Content: 5 g
- Fiber Content: 21 g
- Protein Content: 26 g
- Saturated Fat Content: 1 g
- Sodium Content: 260 mg
- Sugar Content: 7 g