Protein Boost | Rustic Bacon Cassoulet
with Basil Pistou
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
We’re getting crafty with cassoulet. This southern French staple is stocked with bacon, while rootsy turnips and shallot simmer alongside haricots in a tomato-rich stew. The final touch is bright green pistou (a kissing cousin of pesto).
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 225g Turnips (or rutabaga)
- 30ml Basil pesto
- 2 Garlic cloves
- 1 Celery stalk
- 1 Shallot (or onion)
- 30ml Vegetable demi-glace
- 200ml Tomato sauce
- 398ml White kidney beans (canned)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Sulphites
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
46 g
Saturated Fat
17 g
Sodium
1780 mg
Total Carb
59 g
Sugars
15 g
Protein
22 g
Fibre
18 g
Preparation
Mise en place
- Peel and medium-dice the turnips.
- Halve, peel and mince the shallot.
- Thinly slice the celery crosswise.
- Mince the garlic.
- Drain and rinse the kidney beans.
Start the cassoulet
- In a large pan, heat a drizzle of oil on medium.
- Add the shallot and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the turnips and celery. Sauté, 3 to 4 min., until beginning to brown; season with the spices and S&P.
Finish the cassoulet
- To the pan, add the demi-glace, tomato sauce, kidney beans, 1 ¼ cups water (double for 4 portions) and S&P; stir well.
- Cover and cook, stirring occasionally, 8 to 10 min., until thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the cassoulet between your bowls.
- Dollop the pesto over top. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
