This week, the Culinary Medicine team is here to share a recipe for a hearty Vegetarian Cassoulet.
Vegetarian Cassoulet Ingredients (Serves 6)
- 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
- 3 Tbsp. olive oil
- 4 thyme sprigs
- 2 parsley sprigs
- 1 Turkish or 1⁄2 California bay leaf
- 1⁄8 tsp. ground cloves
- 1⁄2 tsp. salt
- 1⁄2 tsp. pepper
- 3 (19-ounce) cans cannellini or Great Northern beans, rinsed & drained 1 quart water (vegetable stock optional)
For garlic breadcrumb topping:
- 3⁄4 cup whole-wheat breadcrumbs
- 3 Tbsp. olive oil
- 1 Tbsp. chopped garlic
- 1 pinch salt and pepper
- 1⁄4 cup chopped parsley
Prepare the 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 olive oil with herb sprigs, bay leaf, cloves, salt, and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 5 minutes.
- Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 20 minutes.
- Toss breadcrumbs with oil, garlic, and a pinch each of salt and pepper in a bowl until well coated.
- Heat a large sauté pan over medium heat. Spread the mixture evenly in the pan, stir periodically until crisp and golden, 5 to 10 minutes.
- Cool crumbs in pan, then return to bowl and stir in parsley.
Finish assembling cassoulet:
- Discard herb sprigs and bay leaf. Mash some of the beans in the pot with a potato masher or the back of a spoon to thicken the broth.
- Season with salt and pepper to taste.
- Just before serving, sprinkle with garlic breadcrumbs.
Adapted from Epicurious.
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