Recipe Archives->Vegetarian->Cassoulet 03

ROAST VEGETABLE CASSOULET
Serves 6.

350 g / 12 oz dried haricot beans
a bundle of thyme, bay leaf and parsley stalks
3 medium onions, 1 quartered, 2 chopped
450 g / 1 lb carrots, 2 quartered, rest in chunks
11 Tbsp extra virgin olive oil
2 celery sticks, chopped
4 garlic cloves, chopped
400 g can chopped tomatoes
1 tsp light muscovado sugar
4 tsp chopped fresh tarragon
1 medium butternut squash, peeled, seeded and cut into chunks
1 medium celeriac, peeled and cut into chunks
1 Tbsp Dijon mustard
4 Tbsp chopped fresh parsley
85 g / 3 oz fresh white breadcrumbs

Bring the beans to boil in a saucepan of cold water, simmer for 5
minutes, take off heat and cover tightly. Leave for 2 hours.

Drain the beans, return to pan, cover with fresh cold water and add
the herb bundle and vegetable quarters. Bring to boil and simmer
for 1 hour until tender.

Preheat oven to 200 :C / gas 6 / fan oven 180 :C. Heat 3 tablespoons
of the oil in a casserole and fry the chopped onion and celery until
soft. Add the garlic and cook for 3 - 4 minutes. Stir in the tomatoes,
sugar and half the tarragon. Season.

Drain beans, retaining 1.2 litres / 2 pints of liquid. Discard veg
and herbs. Stir 600 ml / 1 pint of the liquid into the tomato mixture
and simmer, half-covered, for 30 minutes. Toss the squash, carrot
and celeriac chunks in 5 tablespoons of oil. Season and roast in a
tray for 30 minutes.

Remove vegetables and reduce heat to 180 :C / gas 4 / fan oven 160
:C. Stir beans, vegetables, mustard and half the parsley into the
casserole. Add liquid if needed to make the mixture nicely moist.
Check seasoning. Turn into a wide baking dish.

Mix the breadcrumbs with the remaining parsley and tarragon. Scatter
over and drizzle with remaining oil. Bake for 50 minutes. Serve
from the dish.

Printable version: cassoulet03.txt.