Vegetable Cassoulet
Appetizers • French
Description
Vegetable Cassoulet
Ingredients
- Leek 3 pieces
- Celery stalk 3 pieces
- Carrot 4 pieces
- Garlic 7 cloves
- Olive Oil ¾ cup
- Black Cumin (Cumin) 4 sprigs
- Parsley 2 sprigs
- Bay leaf 1 piece
- White Beans 5 lbs
- Spiced Tomato Juice 20 oz
- Passata Tomato Sauce 3 tablespoons
- Chicken Broth 0 qt
- Breadcrumbs 4 cups
- Chopped Sage Leaves ¼ cup
Step-by-Step Guide
Step 1
Cut the leek in half lengthwise and then diagonally into small pieces. Rinse under cold water and dry.
Step 2
Heat a deep skillet and pour in a quarter cup of olive oil. Heat and add the chopped leek, diced celery and carrot, minced 4 cloves of garlic, herbs, bay leaf, and 0.5 teaspoons of salt and pepper each. Sauté the vegetables for about 15 minutes over medium heat until they are soft and slightly browned.
Step 3
Then add the beans, tomatoes, tomato paste, and broth. Bring to a boil, reduce the heat, and simmer partially covered for about 30 minutes until the carrots are soft.
Step 4
While the vegetables are simmering, preheat the oven to 355°F.
Step 5
In a small bowl, mix the breadcrumbs, remaining olive oil, 3 minced cloves of garlic, and 0.25 teaspoons of salt and pepper each. Spread evenly on a baking sheet and place in the oven for 12-15 minutes until golden brown. Cool on the baking sheet, then return to the bowl and mix with the chopped parsley.
Step 6
Remove the sprigs of cumin, parsley, and bay leaf from the stew. Slightly mash the beans with a spoon or potato masher. Season with salt and pepper, and just before serving, sprinkle with the garlic breadcrumbs.
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