VEGETARIAN CASSOULET
Steps:
- MAKE CASSOULET
- Halve the leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
- Cook the leeks, carrots, celery, and garlic in the oil with the herb sprigs, bay leaf, cloves, and salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in the beans, then the water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
- MAKE GARLIC CRUMBS
- Preheat the oven to 350°F, with the rack in the middle.
- Toss the bread crumbs with the oil, garlic, and salt and pepper in a bowl until well coated. Spread in a baking pan and toast in the oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
- Cool the crumbs in the pan, then transfer to a bowl and stir in the parsley.
- SERVE CASSOULET
- Discard the herb sprigs and bay leaf, and mash some of the beans in the pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Sprinkle with garlic crumbs and serve.
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Shyam moiia
[email protected]Can't wait to try this!
Prince Lawrence
[email protected]Thanks for sharing this recipe!
Mrxmunna YT
[email protected]I'll definitely make this again!
Yam Rana
[email protected]Delicious!
Alone Gril
[email protected]Yum!
Emon Sheikh
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a different one next time.
Sujit Tiger
[email protected]I followed the recipe exactly, but my cassoulet turned out too dry. I think I should have added more liquid.
Syed Arman
[email protected]This was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chili powder.
Jamari
[email protected]I've made this recipe several times now, and it always turns out great. It's a great way to use up leftover vegetables.
Abshir
[email protected]This is my new favorite comfort food. It's so hearty and flavorful, and it's perfect for a cold winter night.
Regina Gordon
[email protected]This was a great recipe! I made it for a potluck and it was a big success. Everyone loved it, even the meat-eaters.
Gurvinder Singh
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The beans were hearty and flavorful, and the vegetables were cooked to perfection. I'll definitely be making this again.
Somali Dhaba
[email protected]This vegetarian cassoulet was a hit with my family! The flavors were rich and complex, and the beans were perfectly cooked. I especially loved the crispy breadcrumb topping.