Best Vegetable Cassoulet Frnch Women Recipes

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VEGETARIAN CASSOULET RECIPE



Vegetarian Cassoulet Recipe image

An amazing vegetarian twist on a classic. Packed with hearty and delicious flavors, you won't be able to get enough!*You can cook dry beans ahead of time (here's how), or use canned, draining them first.*Please note that the majority of the cooking time is inactive.

Provided by Valentina K. Wein

Categories     Main Course

Time 4h30m

Number Of Ingredients 14

¾ cup olive oil
2½ cups yellow onion, (thinly sliced)
2 tablespoons roasted garlic, (roughly chopped)
2½ cups carrots, (peeled and cut into 1/4 to 1/2-inch rounds)
5 cups packed kale (preferably Lacinato), (washed and dried, tough stems removed, roughly chopped)
1½ cup oil marinated artichoke hearts, (drained, roughly chopped)
2 tablespoons fresh oregano, (finely chopped)
1 tablespoon dried thyme
1¼ cup canned tomatoes, (peeled, chopped)
½ cup cream sherry
2¼ cups vegetable stock
3¾ cups cooked Cannellini beans
1 cup panko breadcrumbs
salt and freshly ground black pepper

Steps:

  • Use about 2 tablespoons of the olive oil to coat the bottom of a large (about 3½ quart), heavy-bottomed pot (A Dutch Oven is perfect). Place the pot over medium-high heat and add the onions. Stirring every few minutes or so, cook the onions until they are very tender and are beginning to become brown, about 15 minutes. Add the roasted garlic and stir to blend.
  • Add the carrots and cook until they begin to brown, about 5 minutes. Then add the kale and cook until it's completely wilted, about 5 minutes.
  • Stir in the artichokes, oregano and thyme, and cook for a couple of minutes, until it's very aromatic.
  • Deglaze the pot with the tomatoes, sherry and stock. Use a flat-bottomed wooden spatula to scrape any stuck bits of food from the bottom of the pot, back into the mixture.
  • Preheat the oven to 300°F.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Then uncover the pot, turn the heat to medium and cook to reduce the liquid by about half. This should take about 20 minutes.
  • Fold in the beans and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
  • Pour the mixture into a 9 x 13 x 2½ inch baking dish, or two 9 inch pie dishes.
  • Sprinkle the bread crumbs evenly on top and then drizzle with the remaining olive oil.
  • Bake uncovered in the preheated 300°F oven for 1½ hours. Then cover loosely with foil, and bake for another 30 minutes. (If the top isn't as golden as you'd like, you can place it under the broiler for about 30 seconds.)
  • Let it rest for at least 15 minutes before serving.

Nutrition Facts : Calories 334 kcal, ServingSize 1 serving

CASSOULET WITH LOTS OF VEGETABLES



Cassoulet With Lots of Vegetables image

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

2 tablespoons olive oil
1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
1 tablespoon chopped garlic
2 leeks or onions, trimmed, washed, and sliced
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis or 1 small head green cabbage, cut into 1/2-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 cup fresh chopped parsley leaves
1 tablespoon fresh chopped thyme leaves
2 bay leaves
4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
1/8 teaspoon cayenne pepper, or to taste

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

VEGETARIAN CASSOULET



Vegetarian Cassoulet image

Provided by Melissa Roberts

Categories     Bean     Garlic     Vegetarian     Casserole/Gratin     Celery     Leek     Carrot     Winter     Potluck     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 17

For cassoulet
3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon ground cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart water
For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley

Steps:

  • Make cassoulet:
  • Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well 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.

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