Best 5 Vegetable Cassoulet Frnch Women Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Explore the Hearty Delights of Vegetable Cassoulet: A Culinary Journey Through French Cuisine**

Embark on a culinary adventure with our exquisite vegetable cassoulet, a hearty and flavorful French dish that embodies the essence of rustic Provençal cooking. This traditional casserole combines tender vegetables, succulent beans, and aromatic herbs, all simmered in a rich and savory broth. Indulge in the ultimate comfort food experience as you savor each spoonful of this classic French dish. Our collection of vegetable cassoulet recipes offers a delightful variety, catering to different dietary preferences and culinary tastes. From the classic French cassoulet brimming with hearty meats to the vegan and gluten-free variations bursting with vibrant vegetables, our recipes promise a culinary journey that will tantalize your taste buds and warm your soul.

Let's cook with our recipes!

FRENCH CASSOULET



French Cassoulet image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 19

4 duck or chicken legs, cut into two pieces
1/2 cup breadcrumbs
1 teaspoon olive oil
1/4 cup fresh thyme leaves, chopped, plus
1/8 teaspoon leaves
2 tablespoons clarified butter, plus more as needed
3 pounds boneless lamb leg or pork shoulder
1 pound Polish or bratwurst sausage
1 1/2 cups large dice Spanish onions
1 1/2 cups large dice carrots
1 1/2 cups large dice celery
4 fresh tomatoes, large dice
1 cup dry white wine
5 cups water or chicken bouillon
1 pound navy beans, soaked in water overnight
1/4 cup fresh marjoram leaves, chopped
1/4 cup fresh parsley, chopped
6 bay leaves
Salt and ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the excess skin from the duck or chicken and place on a lined baking sheet. Dry the trimmed skin in the oven, checking often, until crispy, about 15 minutes.
  • Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing).
  • Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry. Remove the meats to a large roasting pan or deep broiler-proof baking dish as they are completed.
  • In the same pan you browned the meat in, saute the onions, carrots and celery until they are caramelized. Add the tomatoes, wine, and 5 cups water, deglazing the pan by scraping all the loose particles from the bottom of the pan.
  • Drain the beans and add them to the pan, along with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to a boil.
  • Pour the beans and liquid over the meats in the roasting pan, cover the pan tightly with foil if no lid is available and bake until the meat is fork-tender and the beans have absorbed most of the liquid and are tender, about 3 hours.
  • Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan.
  • Add two cups of the cooked bean and vegetable mixture to the liquid and puree with an immersion blender or puree in a blender before adding to the liquid. This will thicken the liquid into a sauce.
  • Taste and adjust the seasoning with salt and pepper. Pour the liquid back over the remaining beans and vegetables, stirring to combine.
  • Preheat the broiler.
  • Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned.

ROOT VEGETABLE CASSOULET



Root Vegetable Cassoulet image

Cassoulet is the dish that defines the cuisine of Toulouse, a city in southwestern France. My cassoulet, inspired by France but made for America, is richly flavored but not at all rich. The beans are as creamy as those of the original, but the deep cooked-into-the-beans flavor comes from generously cut vegetables, fresh herbs and ample amounts of garlic. And the crust, the final touch on any cassoulet, is garlicky and golden - just as it should be.

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 17

2 cups rinsed cannelini beans, picked over and rinsed
3 tablespoons extra virgin olive oil
1/2 onion, peeled, trimmed, and cut into 1/4-inch dice
3 large cloves garlic, peeled, split, germ removed, and finely chopped
Salt and freshly ground white pepper
1 tablespoon tomato paste
2 tomatoes, 1 peeled, seeded, and cut into 1/4-inch dice, the other just cut in half
7 cups unsalted Vegetable Stock (page 348) or store-bought low-sodium vegetable broth
6 stalks celery, peeled, trimmed, and cut into 3-inch lengths
3 medium carrots, peeled, trimmed, and cut into 3-inch lengths
2 large turnips, peeled, trimmed, and quartered
1 medium fennel bulb, trimmed and quartered
Bouquet garni (3 sprigs Italian parsley, 2 sprigs sage, and 2 sprigs thyme, tied together with kitchen twine)
1 cup fresh bread crumbs
2 large cloves garlic, peeled, split, germ removed, and very finely chopped
1/4 cup chopped Italian parsley leaves
3 tablespoons unsalted butter, melted

Steps:

  • The night before you want to make the cassoulet, put the dried beans in a pot with enough cold water to cover them by at least an inch. Let the beans soak overnight in the refrigerator, then rinse and drain them. (Or, if you're in a rush--or you haven't planned far enough in advance--bring the water with the beans to a boil, boil for 2 minutes, pull the pot from the heat, and soak the beans for an hour. Rinse the beans under cold water and drain.)
  • Warm 1 tablespoon of the olive oil in a small saute pan or skillet over medium heat. When it's hot, add the onion and garlic and season with salt and pepper. Cook, stirring, until the onion and garlic are tender but not colored, about 10 minutes. Stir in the tomato paste and, when it's incorporated evenly, add the diced tomato; pull the pan from the heat and set aside.
  • Put the beans in a Dutch oven or large casserole. Pour in the stock and bring to the boil. Add the celery, carrots, turnips, fennel, split tomato, and the bouquet garni. Cut a parchment paper circle to fit inside the pot (see Glossary, page 369) and press the paper gently against the ingredients. Lower the heat so that the liquid bubbles at a steady simmer, and cook, stirring now and then, until the beans are tender, about 1 hour. Season the casserole with salt and pepper shortly before the beans are cooked through. When the beans are done, pull the pot from the heat and remove and discard the bouquet garni and whatever is left of the tomato. Drain the liquid from the pot into a pitcher and keep close at hand. Working gently, transfer the vegetables to a bowl.
  • Spoon the beans into a baking dish--a pottery casserole would be perfect--and stir in the onion-tomato paste mixture along with the remaining 2 tablespoons olive oil. Add enough of the reserved cooking liquid to just cover the beans. Top with the vegetables and moisten with more of the cooking liquid. Reserve the remaining liquid if you are going to reheat the cassoulet. (The cassoulet can be made up to this point a day in advance, cooled, and stored tightly covered in the refrigerator. Bring it to room temperature, then reheat it for about 1 hour in a 350 degree F. oven, adding some of the reserved cooking liquid if the casserole seems dry. Fifteen minutes before the cassoulet's ready, put on the crust and turn up the oven temperature, as directed below.)
  • The Crust: Center a rack in the oven and preheat the oven to 400 degrees F.
  • Toss together the bread crumbs, garlic, and parsley and stir in the melted butter. Spread the mixture evenly over the cassoulet and slide the casserole into the oven. Bake for 12 to 15 minutes, or until the crumbs are golden brown and crusty.
  • To Serve: Bring the casserole to the table and serve immediately, spooning crust, vegetables, and beans into warm soup plates.

ROAST VEGETABLE CASSOULET



Roast vegetable cassoulet image

Serve this new vegetarian dish with crusty bread and a green salad

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper, Vegetable

Time 2h20m

Number Of Ingredients 15

350g dried haricot beans
a bundle of thyme, bay leaf and parsley stalks
3 medium onions , 1 quartered, 2 chopped
450g carrots , 2 quartered, rest in chunks
11 tbsp extra-virgin olive oil
2 celery sticks, chopped
4 garlic cloves , chopped
400g 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
85g fresh white bread crumbs

Steps:

  • 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 200C/Gas 6/fan oven 180C. 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 600ml/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 180C/Gas 4/fan oven 160C. 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. (You can prepare to this stage the day before. Cool, cover and refrigerate. Next day, if the beans have absorbed too much liquid, moisten with bean liquid or stock.)
  • Mix the breadcrumbs with the remaining parsley and tarragon. Scatter over and drizzle with remaining oil. Bake for 50 minutes. (Add an extra 10 minutes if making ahead.) Serve from the dish.

Nutrition Facts : Calories 486 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 1 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 0.86 milligram of sodium

CASSOULET WITH LOTS OF VEGETABLES



Cassoulet With Lots of Vegetables image

Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-20th century.)

Provided by Mark Bittman

Categories     dinner, lunch, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
1 tablespoon chopped garlic
2 leeks or onions, trimmed, washed, and sliced
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis or 1 small head green cabbage, cut into 1/2-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 cup fresh chopped parsley leaves
1 tablespoon fresh chopped thyme leaves
2 bay leaves
4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
1/8 teaspoon cayenne pepper, or to taste

Steps:

  • Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
  • Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
  • Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 16 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1106 milligrams, Sugar 6 grams

VEGETARIAN CASSOULET



Vegetarian Cassoulet image

Provided by Melissa Roberts

Categories     Bean     Garlic     Vegetarian     Casserole/Gratin     Celery     Leek     Carrot     Winter     Potluck     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 17

For cassoulet
3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon ground cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart water
For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley

Steps:

  • Make cassoulet:
  • Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
  • Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
  • Make garlic crumbs while cassoulet simmers:
  • Preheat oven to 350°F with rack in middle.
  • Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
  • Cool crumbs in pan, then return to bowl and stir in parsley.
  • Finish cassoulet:
  • Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Tips:

  • Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and texture to the cassoulet. Some good options include carrots, celery, onions, garlic, potatoes, and tomatoes.
  • Cook the vegetables in stages: This will help them retain their flavor and texture.
  • Use a good quality broth: This will add flavor to the cassoulet. You can use chicken broth, vegetable broth, or beef broth.
  • Season the cassoulet well: Use salt, pepper, and other herbs and spices to taste.
  • Cook the cassoulet low and slow: This will help the flavors to meld and develop.
  • Serve the cassoulet with a crusty bread: This will help to soak up the delicious sauce.

Conclusion:

Vegetable cassoulet is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning, you can have a delicious and satisfying meal on the table in no time.

Related Topics