PUMPKIN & PARSNIP CASSOULET

Pumpkin & parsnip cassoulet image

This warming dish is perfect for a weekend get-together

Provided by Good Food team

Time 1h45m

Number Of Ingredients 13

Ingredients

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