August 9, 2009: Vegetarian Cassoulet

Johanna's post nearly this cassoulet when she get-go published it, I didn't bookmark it at all.) Yet Johanna submitted it to our giveaway every bit 1 of her favourite wintertime warmers, together with I must acknowledge that she has a pretty good track record with recommendations. This proved to hold out no exception.

I tire chop-chop of the veges-in-tomato-sauce agency of vegetarian cooking, but this has a niggling to a greater extent than going for it. There's fennel, left to chocolate-brown alongside the onions together with garlic, together with there's a comforting mix of breadcrumbs, parmesan together with parsley allowed to crisp on acme earlier it's stirred through the casserole. Johanna made Federal Reserve annotation of ii other properties that are pop inwards this household: the flavours prepare over several days together with there's plenty for several meals. (Even the version below, which is in all likelihood two-thirds the master copy quantity.) Just what nosotros desire for lunchbox leftovers!

Vegetarian cassoulet
(based on a recipe at Green Gourmet Giraffe)

1 tablespoon oil
1 large onion
1 minor fennel bulb
iii cloves garlic
1 large carrot
1 stem celery
2 Lebanese eggplants (they're roughly the kind together with size of a zucchini)
200g mushrooms
2 tomatoes
iii tablespoons Lycopersicon esculentum paste
2 teaspoons mixed dried herbs (I used parsley, oregano together with sage)
1 bay leaf
1/4 loving cup white vino vinegar
1 loving cup stock
400g tin butter beans, drained together with rinsed
75g cherry lentils
iii tablespoons parsley
100g parmesan
100g breadstuff crumbs

Finely chop the onions together with fennel together with mince the garlic. Heat the stone oil inwards a large pot - if yous accept an oven-proof one, occupation that. Add the onions, fennel together with garlic together with laid upwardly them over depression heat, stirring often, until browned (about 20-30 minutes).

While that's cooking, give-up the ghost on chopping, getting the carrot, celery, eggplant, mushrooms together with Lycopersicon esculentum into overnice bite-sized chunks. When the onions are ready, add together all those veges to the pot, along with the Lycopersicon esculentum paste, mixed herbs, bay leaf, vinegar together with stock. Bring it all to the boil, together with therefore comprehend together with simmer it for 10-20 minutes. Drain together with rinse your beans, adding them together with the lentils to the pot to simmer for a farther 10 minutes. Preheat the oven to 180°C. Chop the parsley together with grate the parmesan.

Once all that simmering's done, it's fourth dimension to larn baking. If your pot's non oven-proof, transfer the mixture to a casserole dish that is. Scatter two-thirds of the parsley, parmesan together with breadcrumbs over the cassoulet, together with therefore bake it for nearly xx minutes. Use a wooden spoon to intermission the crust together with stir it into the cassoulet; sprinkle over the remaining parsley, parmesan together with breadcrumbs together with bake for a farther xx minutes.