Golden Beet & Sweet Potato Veggie Cassoulet
with Herby Ciabatta Crostini
Cooking time
20 minutes
Servings
4
Calories
760 /serving
Recreating cassoulet as a meatless meal is the kind of challenge we crave. The original stew, invented in Southern France almost 700 years ago, is full of meats and beans. We kept the beans, added hearty veg and cheese, and paired it with herbed crostini (for serving over or scooping up, kids choice!).
We will send you:
- 450g Sweet potatoes
- 450g Yellow beets
- 540ml White kidney beans (canned)
- 60ml Vegetable demi-glace
- 15ml White wine vinegar
- 50g Grana Padano (contains rennet)
- 60ml Heavy cream
- 2 Ciabatta baguettines
- 18g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
6 tbsp butter
Total Fat
29 g
Saturated Fat
17 g
Sodium
1700 mg
Total Carb
105 g
Sugars
15 g
Protein
24 g
Fibre
16 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the sweet potatoes and beets.
- Drain and rinse the kidney beans.
Make the crostini
- Cut the ciabatta crosswise into ¾ inch pieces.
- Arrange on a lined sheet pan and drizzle with oil; season with ½ the spices and S&P.
- Toast, flipping halfway, 10 to 12 min., until beginning to crisp.
- Set aside to cool.
Start the cassoulet
- Meanwhile, in a large pan, heat 2 tbsp butter on medium.
- Add the sweet potatoes, beets, remaining spices and S&P.
- Sauté, 4 to 5 min., until lightly browned.
- Add the demi-glace and 1 cup water. Cook, covered, stirring occasionally, 9 to 11 min., until the vegetables are tender.
Finish the cassoulet
- To the pan of vegetables, add the kidney beans and cream.
- Cook, stirring occasionally, 2 to 3 min., until combined and creamy.
- Add 4 tbsp butter, the vinegar (start with ½) and S&P; stir well.
Plate your dish
- Divide the cassoulet between your bowls.
- Garnish with the cheese.
- Serve the crostini on the side. Bon appétit!
