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Make it a Meal
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Fresh Baby Spinach with Wild Mushrooms
Pears with Chocolate Maple Mousse
Wine Pairings
Cassoulet, a hearty white bean casserole, is a French original. Its savory flavor comes from herbes de Provence, a mixture of dried thyme, basil, rosemary and lavender.
Preparation facts
Cooking Time: 50 minutes
Prep Time: 10 minutes
Total Time: 1 hr
Yield: 8 servings
Ingredients
Cassoulet:
2 Tbs (30mL) extra-virgin olive oil
1 medium onion, diced
1 large carrot, diced
1 large red potato, diced
6 large cloves garlic, minced
1 Tbs (3g) herbes de Provence
1/2 tsp (3g) salt
1/2 tsp (2g) freshly ground black pepper
1 bay leaf
2 15-ounce (425g) cans cannellini beans, drained
1 14 1/2-ounce (415g) can diced tomatoes
2 cups (480mL) vegetable broth
Bread Crumb Topping:
2 Tbs (30mL) extra-virgin olive oil
3 thick slices French bread
2 sprigs parsley
4 cloves garlic, peeled
Directions
Preheat oven to 325°F (165°C). In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt, and pepper; sauté another minute. Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
To make bread crumb topping, combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
