Rustic Vegetarian Cassoulet
with Basil Pistou
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
We’re getting crafty with cassoulet. This southern French staple is usually stocked with meats, but we’re stacking it with hearty veg instead. Rootsy turnips and shallot simmer alongside haricots in a tomato-rich stew. The final touch is a bright green pistou (a kissing cousin of Italian pesto).
We will send you:
- 225g Turnips (or rutabaga)
- 1 Shallot (or onion)
- 30ml Basil pesto
- 2 Garlic cloves
- 2 Celery stalks
- 540ml White kidney beans (canned)
- 200ml Tomato sauce
- 60ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews • Milk • Sulphites
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
22 g
Saturated Fat
8 g
Sodium
2010 mg
Total Carb
67 g
Sugars
17 g
Protein
19 g
Fibre
24 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!
