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Vegetarian
Cassoulet
from Karen C.
Greenlee
Serving Size: 8
- 16 ounces dried garbanzo beans
- 3 quarts water
- 3 tablespoons garlic -- minced (divided)
- 1 bay leaf
- 1/4 cup butter or margarine
- 8 ounces fresh mushrooms
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary -- crushed
- 1/2 teaspoon dried oregano
- 1cup dry white wine
- 3 tablespoons tomato paste
- 6 turnips, peeled -- cut into fourths
- 4 large red potatoes, peeled -- cut into fourths
- 1 rutabaga, peeled -- cut into 1" pieces
- 2 onions -- cut into eighths
- 6 carrots -- cut into 2" pieces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup oliveoil
- 2 x 14.5 oz cans vegetable broth
- 1/2 cup fine dry breadcrumbs
Sort and wash the garbanzo beans; place in a 6-quart Dutch oven.
Cover with water 2 inches above the beans; let stand 8 hours or overnight.
Drain.
Add 3 quarts of water, 1 tablespoon minced garlic, and bay leaf.
Cook over medium high heat for 2 hours or until beans are tender.
Remove and discard bay leaf.
Set beans aside.
Melt butter or margarine in a large skillet over medium-high heat.
Add 1 tablespoon of garlic, mushrooms, and next 3 ingredients.
Cook, stirring constantly, 5 minutes.
Add wine and tomato paste, cook, stirring constantly, 2 minutes.
Add to beans.
Combine remaining 1 tablespoon minced garlic, turnips, and next
7 ingredients.
Spread into an aluminum foil lined roasting pan.
Bake at 500 degrees F for 20 minutes, stirring once.
Spoon roasted vegetables over beans in Dutch oven, pour broth
over vegetables.
Sprinkle with dry breadcrumbs.
Bake at 325 degrees F for 1 1/2 hours or until vegetables are tender.
NOTES : Once the beans are cooked, the cassoulet is halfway done.
To streamline the process, cook the dried beans in a pressure cooker
or cook them overnight in a slow cooker.
You could also cook the beans a day ahead and then prepare and assemble
the remaining ingredients the following day.
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