Vegetable cassoulet
4 servings
35 minutes
Vegetable cassoulet is a vibrant embodiment of traditional French cuisine. Originating from the south of France, it emerged as a rustic dish rich in the flavors and aromas of fresh produce. This version combines tender legumes, juicy vegetables, and fragrant herbs to create a rich, deep flavor. The light sweetness of carrots, the softness of beans, and the richness of tomatoes make it an ideal warming dish. Garlic croutons add a pleasant crunch that highlights the textural complexity of the stew. This dish is perfect for both a cozy home lunch and a festive dinner when paired with crispy baguette or a glass of white wine. Vegetable cassoulet not only warms the body but also fills the soul with the warm aroma of French gastronomy.
1
Cut the leek in half lengthwise and then diagonally into small pieces. Rinse under cold water and dry.
- Leek root: 3 pieces
2
Heat a deep skillet and pour in a quarter cup of olive oil. Heat and add chopped leek, diced celery and carrot, minced 4 garlic cloves, herbs, bay leaf, and 0.5 teaspoons of salt and pepper. Sauté the vegetables for about 15 minutes over medium heat until they are soft and browned.
- Olive oil: 0.8 glass
- Leek root: 3 pieces
- Celery stalk: 3 pieces
- Carrot: 4 pieces
- Garlic: 7 cloves
- Caraway: 4 stems
- Parsley: 2 stems
- Bay leaf: 1 piece
- Chopped parsley: 0.3 glass
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 tender.
- Cannellini beans: 1.6 kg
- Tomatoes in their own juice: 540 g
- Tomato paste: 3 tablespoons
- Vegetable broth: 1 l
4
While the vegetables are stewing, preheat the oven to 180 degrees.
5
In a small bowl, mix breadcrumbs, remaining olive oil, 3 minced garlic cloves, and 0.25 teaspoon each of salt and pepper. Spread evenly on a baking sheet and bake in the oven for 12-15 minutes until golden brown. Cool on the sheet, then return to the bowl and mix with chopped parsley.
- Crushed breadcrumbs: 4 glasss
- Olive oil: 0.8 glass
- Garlic: 7 cloves
- Chopped parsley: 0.3 glass
6
Remove the sprigs of cumin, parsley, and bay leaf from the stew. Slightly crush the beans with a spoon or masher. Add salt and pepper, and only before serving, sprinkle with garlic croutons.
- Caraway: 4 stems
- Parsley: 2 stems
- Bay leaf: 1 piece
- Cannellini beans: 1.6 kg
- Crushed breadcrumbs: 4 glasss