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Roasted Root Cassoulet


3C Panko (available at Conzatti’s)
2 tablespoons minced fresh parsley
2 medium garlic cloves, minced

1 small onion, chopped small
1 medium celery stalk, chopped small
1 small fennel bulb, core and stems
removed, bulb chopped small
8 medium garlic cloves, minced
1 1/2 teaspoons minced fresh thyme
or 3/4 teaspoon dried
1/4 teaspoon chopped rosemary
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1 14.5-ounce can diced tomatoes,
2 14.5-ounce cans cannellini beans,
drained and rinsed
3 1/4 cups vegetable broth
1 bay leaf
1 tablespoon soy sauce

Roasted Vegetables:
2 lg russet potatoes cut into bite size pieces
2 lg parsnips cut into bite size pieces
2 lg carrots cut into bite size pieces
1 lg sweet potato cut into bite size pieces

Toss vegetables w/EVOO, S&P and roast at 400� on a sheet pan till browned. Set aside.

For topping:
Mix Panko in medium bowl w/parsley and garlic; set aside.

For Cassoulet:
Heat EVOO over med heat in large pot. Cook onion, stirring occasionally, until softened and lightly browned, about 5 minutes. Add celery, and fennel and cook, stirring occasionally, until softened, about 12 minutes. Stir in garlic and cook until aromatic, about 30 seconds. Add thyme, rosemary, cloves, allspice, and pepper and cook until fragrant, about 30 seconds. Stir in wine and, scraping up browned bits on pan bottom, cook until wine is reduced by half, 1 to 2 minutes. Stir in tomatoes, beans, broth, bay leaf, and soy sauce and bring to a simmer. Remove pot from heat. Add roasted Vegetables and gently combine.

Spoon bean & vegetable mixture into sprayed casserole dish.
Right before baking cover surface of beans with Panko mixture & bake, uncovered, until Cassoulet is hot and topping is golden brown.