In a classic cassoulet, a variety of meats complement the traditional white beans. In this version, a flavorful selection of winter root vegetables takes their place. For a heartier dish, add browned and sliced soy sausage links just before serving. Canned white beans make this recipe super-easy to assemble.
- 1 Tbs. olive oil
- 4 small shallots, quartered
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced into ¼-inch rounds
- 1 turnip, peeled and chopped
- 1 parsnip, peeled and sliced into ¼-inch rounds
- 3 15.5-oz. cans great Northern beans, preferably organic, drained and rinsed
- 1 14.5-oz. can crushed tomatoes, undrained
- 1 ½ cups vegetable stock or water
- 2 bay leaves
- 1 ¼ tsp. dried thyme or savory
- Salt and freshly ground black pepper to taste
- 3 Tbs. toasted breadcrumbs for garnish
- 1 Tbs. minced fresh parsley for garnish
- Pour oil into slow cooker, and turn it on high. Add shallots and garlic. Cover, and cook to soften, about 15 to 20 minutes.
- Add carrots, turnip, parsnip, beans and tomatoes. Stir in stock, bay leaves, thyme, salt and pepper.
- Reduce heat to low. Cover, and cook until all vegetables are tender, 6 to 8 hours.
- Remove and discard bay leavesbefore serving. Garnish with breadcrumbs and minced parsley.
STOVETOP METHOD: Heat oil in 5- to 6-quart Dutch oven or other large pot over medium heat. Add shallots, garlic and carrots. Cover, and cook 5 minutes to soften. Reduce heat to low. Add remaining ingredients, and cook, stirring occasionally, until vegetables are tender, 1 to 1 1/2 hours.