WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
ROOT VEGETABLE CASSOULET
Cassoulet is the dish that defines the cuisine of Toulouse, a city in southwestern France. My cassoulet, inspired by France but made for America, is richly flavored but not at all rich. The beans are as creamy as those of the original, but the deep cooked-into-the-beans flavor comes from generously cut vegetables, fresh herbs and ample amounts of garlic. And the crust, the final touch on any cassoulet, is garlicky and golden - just as it should be.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 17
Steps:
- The night before you want to make the cassoulet, put the dried beans in a pot with enough cold water to cover them by at least an inch. Let the beans soak overnight in the refrigerator, then rinse and drain them. (Or, if you're in a rush--or you haven't planned far enough in advance--bring the water with the beans to a boil, boil for 2 minutes, pull the pot from the heat, and soak the beans for an hour. Rinse the beans under cold water and drain.)
- Warm 1 tablespoon of the olive oil in a small saute pan or skillet over medium heat. When it's hot, add the onion and garlic and season with salt and pepper. Cook, stirring, until the onion and garlic are tender but not colored, about 10 minutes. Stir in the tomato paste and, when it's incorporated evenly, add the diced tomato; pull the pan from the heat and set aside.
- Put the beans in a Dutch oven or large casserole. Pour in the stock and bring to the boil. Add the celery, carrots, turnips, fennel, split tomato, and the bouquet garni. Cut a parchment paper circle to fit inside the pot (see Glossary, page 369) and press the paper gently against the ingredients. Lower the heat so that the liquid bubbles at a steady simmer, and cook, stirring now and then, until the beans are tender, about 1 hour. Season the casserole with salt and pepper shortly before the beans are cooked through. When the beans are done, pull the pot from the heat and remove and discard the bouquet garni and whatever is left of the tomato. Drain the liquid from the pot into a pitcher and keep close at hand. Working gently, transfer the vegetables to a bowl.
- Spoon the beans into a baking dish--a pottery casserole would be perfect--and stir in the onion-tomato paste mixture along with the remaining 2 tablespoons olive oil. Add enough of the reserved cooking liquid to just cover the beans. Top with the vegetables and moisten with more of the cooking liquid. Reserve the remaining liquid if you are going to reheat the cassoulet. (The cassoulet can be made up to this point a day in advance, cooled, and stored tightly covered in the refrigerator. Bring it to room temperature, then reheat it for about 1 hour in a 350 degree F. oven, adding some of the reserved cooking liquid if the casserole seems dry. Fifteen minutes before the cassoulet's ready, put on the crust and turn up the oven temperature, as directed below.)
- The Crust: Center a rack in the oven and preheat the oven to 400 degrees F.
- Toss together the bread crumbs, garlic, and parsley and stir in the melted butter. Spread the mixture evenly over the cassoulet and slide the casserole into the oven. Bake for 12 to 15 minutes, or until the crumbs are golden brown and crusty.
- To Serve: Bring the casserole to the table and serve immediately, spooning crust, vegetables, and beans into warm soup plates.
ROAST VEGETABLE CASSOULET
Serve this new vegetarian dish with crusty bread and a green salad
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper, Vegetable
Time 2h20m
Number Of Ingredients 15
Steps:
- Bring the beans to boil in a saucepan of cold water, simmer for 5 minutes, take off heat and cover tightly. Leave for 2 hours.
- Drain the beans, return to pan, cover with fresh cold water and add the herb bundle and vegetable quarters. Bring to boil and simmer for 1 hour until tender.
- Preheat oven to 200C/Gas 6/fan oven 180C. Heat 3 tablespoons of the oil in a casserole and fry the chopped onion and celery until soft. Add the garlic and cook for 3-4 minutes. Stir in the tomatoes, sugar and half the tarragon. Season.
- Drain beans, retaining 1.2 litres/2 pints of liquid. Discard veg and herbs. Stir 600ml/1 pint of the liquid into the tomato mixture and simmer, half-covered, for 30 minutes. Toss the squash, carrot and celeriac chunks in 5 tablespoons of oil. Season and roast in a tray for 30 minutes.
- Remove vegetables and reduce heat to 180C/Gas 4/fan oven 160C. Stir beans, vegetables, mustard and half the parsley into the casserole. Add liquid if needed to make the mixture nicely moist. Check seasoning. Turn into a wide baking dish. (You can prepare to this stage the day before. Cool, cover and refrigerate. Next day, if the beans have absorbed too much liquid, moisten with bean liquid or stock.)
- Mix the breadcrumbs with the remaining parsley and tarragon. Scatter over and drizzle with remaining oil. Bake for 50 minutes. (Add an extra 10 minutes if making ahead.) Serve from the dish.
Nutrition Facts : Calories 486 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 1 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 0.86 milligram of sodium
More about "white bean and vegetable cassoulet with millet crust food"
VEGETARIAN CASSOULET | SLOW-COOKED WHITE BEAN …
Web Apr 28, 2021 Ingredients 250g (2 cups) Champignon mushrooms, diced 1 large yellow onion, sliced 3 garlic cloves, minced 2 medium carrots, …
From gourmandelle.com
Cuisine FrenchTotal Time 1 hr 40 minsCategory Main DishesCalories 400 per serving
From gourmandelle.com
Cuisine FrenchTotal Time 1 hr 40 minsCategory Main DishesCalories 400 per serving
- When hot, add the onions, garlic, carrots, and celery. Sauté for about 10 minutes, until the veggies are tender.
- Add the mushrooms, beans, broth, tomato paste, bay leaves, and thyme to the pot. Bring to boil.
WHITE BEAN CASSOULET WITH ROASTED VEGETABLES - THE …
Web Nov 18, 2020 What’s In This Vegan Cassoulet. This hearty vegetarian dish consists of tomato-braised white beans; the traditional duck and …
From thenewbaguette.com
4.3/5 (15)Total Time 1 hrCategory Main CourseCalories 387 per serving
From thenewbaguette.com
4.3/5 (15)Total Time 1 hrCategory Main CourseCalories 387 per serving
- Place the mushrooms, carrots, and fennel on a rimmed baking sheet and drizzle with 2 tablespoons oil, 1/4 teaspoon salt, and pepper. Toss to coat and roast until golden brown, about 25 minutes, stirring once halfway through cooking.
- Meanwhile, heat a tablespoon of oil in a large high-sided skillet oven medium-low heat. Add the onion, garlic, herbes de Provence, paprika, and 1/4 teaspoon salt. Cook until the onion is translucent, 5 to 7 minutes.
RECIPESOURCE: WHITE BEAN AND VEGETABLE CASSOULET WITH MILLET …
Web SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. RecipeSource: Fruits, Grains, & Vegetables: Vegetable Recipes: White Bean …
From recipesource.com
From recipesource.com
VEGETARIAN CASSOULET RECIPE | COOKING ON THE …
Web Mar 15, 2019 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 …
From cookingontheweekends.com
From cookingontheweekends.com
WHITE-BEAN CASSOULET RECIPE - VEGETARIAN TIMES
Web 2 bay leaves 1 1/4 tsp. dried thyme or savory 3 Tbs. toasted breadcrumbs for garnish 1 Tbs. minced fresh parsley for garnish Preparation Pour oil into slow cooker, and turn it on …
From vegetariantimes.com
From vegetariantimes.com
VEGAN CASSOULET (WHITE BEAN AND VEGETABLE STEW) - VEGKITCHEN
Web Sep 10, 2015 Ingredients 8 ounces vegetable broth 1 medium onion diced 4 garlic cloves minced 2 carrots peeled and chopped 2 celery stalks chopped 2 tablespoons fresh …
From vegkitchen.com
From vegkitchen.com
WHITE BEAN CASSOULET RECIPE | GOOP
Web This is a fantastic vegetarian version of the meat-laden original. The white beans provide that unctuous texture; the toasted bread gives a bit of crunch; caramelized mushrooms, …
From goop.com
From goop.com
BEST VEGETARIAN CASSOULET RECIPE - HOW TO MAKE WHITE BEANS …
Web Mar 15, 2016 Set a large skillet over low heat. Add the olive oil, along with the thinly sliced garlic, chile flakes, lemon peel, and 4 sprigs of thyme. Remove the cleaned artichoke …
From food52.com
From food52.com
WHITE BEAN AND VEGETABLE CASSOULET W/MILLET CRUST
Web Add 2 cups water and bring to boil. Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20 minutes. Drain millet. Transfer to bowl …
From coertvonk.com
From coertvonk.com
BEST WHITE BEAN AND VEGETABLE CASSOULET WITH MILLET CRUST …
Web 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 …
From alicerecipes.com
From alicerecipes.com
SUMMER VEGETABLE CASSOULET WITH CRISPY GRUYèRE
Web Aug 16, 2021 Instead of the traditional sausage and duck leg confit, this version skips meat altogether in favor of spiced eggplant, tomato, green beans, and big white beans cooked with plenty of extra-virgin ...
From bonappetit.com
From bonappetit.com
BEST WHITE BEAN CASSOULET RECIPES | FOOD NETWORK …
Web Feb 4, 2022 ADVERTISEMENT Ingredients White Beans 2 cup dried white bean 1 carrot, peeled and halved 1 small stalk celery ½ onion 3 clove garlic, smashed bay leaf Base 2 Tbsp olive oil 8 clove garlic, smashed 1 …
From foodnetwork.ca
From foodnetwork.ca
WHITE BEAN CASSOULET - HEALTHY MEAL PLANS
Web Directions. Preheat the oven to 350°F. In a large Dutch oven or oven-safe skillet, melt butter over medium-high heat. Add leeks, celery, carrots and parsnips. cook for 5 to 6 …
From healthymealplans.com
From healthymealplans.com
TRADITIONAL CASSOULET RECIPE - SIMPLY RECIPES
Web Mar 30, 2022 The Best Beans for Cassoulet. Cassoulet is traditionally made with dried white beans like flageolet or regional specialty beans like these ones from Tarbais. It …
From simplyrecipes.com
From simplyrecipes.com
VEGAN WHITE BEAN CASSOULET - BEST OF VEGAN
Web Dec 23, 2021 Set aside beans until ready to make the cassoulet. In a large pan (one with a lid is perfect but not necessary) heat over medium-high heat. add in olive oil and chili …
From bestofvegan.com
From bestofvegan.com
EASY CASSOULET RECIPE WITH WHITE BEANS AND GARLIC BREADCRUMBS
Web Feb 18, 2022 Step 1: Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and …
From abbeyskitchen.com
From abbeyskitchen.com
WHITE BEAN AND VEGETABLE CASSOULET WITH MILLET CRUST FOOD
Web 1 medium white onion, diced: 2 carrots, diced: 4 stalks celery, diced: 1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh …
From topnaturalrecipes.com
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love