Vegetable Cassoulet Frnch Women Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROOT VEGETABLE CASSOULET



Root Vegetable Cassoulet image

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

2 cups rinsed cannelini beans, picked over and rinsed
3 tablespoons extra virgin olive oil
1/2 onion, peeled, trimmed, and cut into 1/4-inch dice
3 large cloves garlic, peeled, split, germ removed, and finely chopped
Salt and freshly ground white pepper
1 tablespoon tomato paste
2 tomatoes, 1 peeled, seeded, and cut into 1/4-inch dice, the other just cut in half
7 cups unsalted Vegetable Stock (page 348) or store-bought low-sodium vegetable broth
6 stalks celery, peeled, trimmed, and cut into 3-inch lengths
3 medium carrots, peeled, trimmed, and cut into 3-inch lengths
2 large turnips, peeled, trimmed, and quartered
1 medium fennel bulb, trimmed and quartered
Bouquet garni (3 sprigs Italian parsley, 2 sprigs sage, and 2 sprigs thyme, tied together with kitchen twine)
1 cup fresh bread crumbs
2 large cloves garlic, peeled, split, germ removed, and very finely chopped
1/4 cup chopped Italian parsley leaves
3 tablespoons unsalted butter, melted

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.

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.

More about "vegetable cassoulet frnch women recipes"

VEGETABLE CASSOULET WITH HERBES DE PROVENCE | SBS FOOD
Jun 2, 2019 3. Pour olive oil into a large pot and heat. Add onion, the 4 cloves of chopped garlic, leek, celery, parsnip and carrot and cook a few minutes.
From sbs.com.au


VEGETABLE CASSOULET | WOMEN'S WEEKLY FOOD
May 3, 2022 In a large flameproof casserole dish, heat oil on medium heat; cook shallots, garlic, carrot and mushroom, stirring for about 1-2 minutes, or until vegetables are just tender. Add wine; bring to a boil.
From womensweeklyfood.com.au


ROOT VEGETABLE CASSOULET WITH SWEET POTATOES
Oct 8, 2016 Add oil, onion, carrots, celery, garlic, salt, pepper, thyme and bay leaf. Stir and let cook 10 to 15 minutes until vegetables are soft. Preheat oven to 400˚F. Add sweet potato and celeriac. Stir and cook for 5 minutes. Add in …
From naturallyella.com


VEGETABLE CASSOULET WITH HERBES DE PROVENCE - GUSTO TV
Vegetable Cassoulet. ¼ cup (60 ml) olive oil. 1 onion, diced. 4 cloves garlic, chopped. 2 leeks, trimmed and dark top removed, chopped. 2 celery ribs, trimmed and chopped. 1 parsnip, trimmed and chopped. 2 medium carrots, trimmed …
From gustotv.com


CASSOULET | THE EVERYDAY FRENCH CHEF
5 days ago But there’s another reason for cassoulet’s huge popularity — it’s just plain delicious. It’s true that making cassoulet is a bit of a production. Think of it as an adventure, with a pot of …
From everydayfrenchchef.com


ROOT VEGETABLE CASSOULET - PINCH OF NOM
This hearty vegetarian dish is inspired by the flavours of a rich French cassoulet. Our veggie take on the traditional recipe which usually uses pork or sausage, is packed with root vegetables …
From pinchofnom.com


VEGETABLE CASSOULET WITH HERBES DE PROVENCE - CTV
Vegetable Cassoulet: Preheat oven to 350F (180C). Pour olive oil into a large pot and heat. Add onion, the four cloves of chopped garlic, leek, celery, parsnip, and carrot and cook a few minutes. Sprinkle over Herbes de Provence and cook …
From more.ctv.ca


EASY FRENCH VEGETARIAN CASSOULET RECIPE - OUR BIG …
How To Make Our the French Vegetarian Cassoulet Recipe Ingredients (8 Servings) 1 tablespoon olive oil 1 large onion, diced 3 cloves garlic, minced 2 carrots, peeled and chopped 2 celery stalks, chopped 1 red bell pepper, diced …
From ourbigescape.com


SUMMER VEGETABLE CASSOULET WITH CRISPY GRUYèRE …
Aug 16, 2021 Preparation. Step 1. Place racks in upper and lower thirds of oven and preheat to 425°. Toss eggplant, fennel seeds, red pepper flakes, 6 Tbsp. oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton ...
From bonappetit.com


EASY FRENCH CASSOULET RECIPE - SMALLTOWNWOMAN.COM
Sep 11, 2024 Then, add the wine, stirring and scraping the bottom of the pot to deglaze. Simmer until the wine is reduced by about half. Add the chicken broth, bay leaves, and cooked vegetables to the skillet.
From smalltownwoman.com


VEGETARIAN FRENCH CASSOULET RECIPE - OUR BIG ESCAPE
Sep 25, 2024 The Vegetarian French Cassoulet recipe was the highlight of our local French cooking class. Our group gathered in a bright kitchen, excited and ready to ... Fresh herbs like …
From boondockingrecipes.com


HOW TO MAKE FRENCH VEGAN CASSOULET RECIPE - DINNER WITH JULIA
Nov 16, 2023 The star ingredients for our French Vegan Cassoulet Recipe. French Vegan Cassoulet Recipe. Print Recipe Pin Recipe. Prep Time 30 minutes mins. Cook Time 35 …
From dinnerwithjulia.com


10 BEST FRENCH VEGETABLE CASSOULET RECIPES - YUMMLY
The Best French Vegetable Cassoulet Recipes on Yummly | Tuesday Night Cassoulet, Bistro French Onion Soup, Veal French Onion Burger
From yummly.com


VEGETARIAN CASSOULET RECIPE - RECIPES REIMAGINED
Preheat the oven to 180°C (356°F) for a fan oven. Chop the shallots and aubergine and add to a roasting tray with a little butter, oil, thyme, 3-4 cloves of garlic, and some salt & pepper.
From recipesreimagined.com


A SEASONAL AND FRESH SUMMER VEGETABLE CASSOULET
Aug 26, 2021 Place racks in upper and lower thirds of oven and preheat to 425°. Toss eggplant, fennel seeds, red pepper flakes, 6 Tbsp. oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a 3-qt. or 13×9″ baking dish; season …
From claycoyote.com


VEGETARIAN CASSOULET RECIPE - COOKING ON THE …
Dec 2, 2023 - 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 …
From cookingontheweekends.com


VEGETABLE CASSOULET | RECIPE | VIDEO | FOOD & STYLE
Mar 19, 2020 Ingredients. For the beans; 2 1/2 cups dried flageolet beans – soaked in spring water for at least 12 hours. 1 tablespoon extra virgin olive oil. 2 large garlic cloves – skinned and left whole
From foodandstyle.com


CLASSIC FRENCH CASSOULET - JO COOKS
Storing Cassoulet. French cassoulet is a dish whose flavors develop better the longer it sits, to a point. If refrigerated in an airtight container it should last up to 4 days, with its flavor peaking around the third day.. To freeze, transfer the …
From jocooks.com


VEGETABLE CASSOULET FRNCH WOMEN RECIPES
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
From tfrecipes.com


Related Search