Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

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(17 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 25 mins

Skill level

Easy

Servings

Serves 6

This warming dish is perfect for a weekend get-together

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
368
protein
16g
carbs
53g
fat
9g
saturates
2g
fibre
14g
sugar
3g
salt
2.16g

Ingredients

  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 500g pumpkins, deseeded, peeled and diced
  • 500g parsnips, diced
  • 3 garlic cloves, crushed
  • 2 x 425g cans mixed beans, drained
  • 780g can tomatoes
  • 225ml red wine
  • 300ml vegetable stock
  • 2 large sprigs fresh thyme
  • 1 tbsp sugar
  • 75g fresh breadcrumbs
  • 25g vegetarian parmesan -style cheese, grated

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
  2. Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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editorcooks's picture

I'm surprised there are so many positive comments on this recipe! There is clearly an error which has been pointed out before and not rectified. You do NOT stir in the cheese and breadcrumb topping obviously! You add it at the end by sprinkling on the top and allow it to brown back in the oven. My poor husband wanted to cook me a surprise dinner and got thoroughly confused ! I expect more from the BBC frankly.

juju061279's picture

Haha, well perhaps you could expect more of your husband then.

djwinkles's picture
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Made this with stir fried Savoy cabbage and garlic bread for a veggie dinner night. Everyone loved it, even the alpha males! I did do an anti pasta starter that included meats to soften the blow. Dessert was brownie hot cherries and ice cream.

djwinkles's picture
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Just realised I didn't rate it. 5 stars, easy and tasty :)

last edited: 14:24, 5th Sep, 2013
sproutling's picture
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Brilliant,used some chilli to give the toms a zing

cyberchezza's picture
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Made this for tea last night & it went down a treat with everyone! In fact, Dad declared it better than Sunday's roast dinner. It's just as good reheated for a quick lunch the next day (provided you have any left over!), as the flavours have had more time to develop.

I halved the recipe (as there's only 3 of us) & added 1/2 tbsp paprika and the same of tomato puree. I also added 1 tsp of chopped rosemary & a 1/2 tbsp of rapeseed oil to the breadcrumbs to make the topping crunchier & sprinkled this & the cheese on after stirring half-way through.

cooking4grandma's picture
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Really tasty! I added the breadcrumb & cheese topping 30 minutes before the end of cooking time and turned out perfectly.

georgiehoff's picture
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I was really dissagpointed by this dish. We had a meatless february and I have to say this is the only meal we were dissapointed by and will not be making again :(

vintagemunchkin's picture
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I did adapt this quite a bit..
Added similar amounts of winter veg and didn't bother with the mushy bread topping! Made some dumplings instead.

jhodkinson's picture

I just cooked the whole thing in one pot on the hob, and when ready to serve, put in bowl, sprinkle with topping and grill.

littlegirl36's picture
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I made this for friends, both veggie and meat eaters. Everyone loved it and there were no left overs! Will definately be cooking this again!

delsh21's picture
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Not sure what I did wrong but my breadcrumbs went soggy and I ended up with a bready mush on top of my veg! I think next time I will cook the veg mix for a bit first then add a proper crumble topping towards the end and turn the oven up to make sure the topping goes crispy and not soggy.

kernowcook's picture
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Very tasty, I used butternut squash and carrots instead of the pumpkin. Was running late so just bolied it on the hob for 30 mins and served it as a stew with folk sprinkling grated cheese on the top.

julieann24's picture

Absolutely gorgeous!! My family loved this!

theedda's picture
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Delightful! Very cheap to make (£2.10 per person) and soft, warming flavours. A lovely autumn meal.

deekay78's picture
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Oh, also added 100g of red lentils to bulk it up even more and thicken it, very nice.

deekay78's picture
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Very nice base and will be making again. I used onion and butternut squashes instead of pumpkin and parsnip. I also added a small tin of chickpeas and 1/2 tsp paprika to give it a small kick. Note, this does need quite a lot of seasoning but once done its very nice. I used the crumble ingrediants from the Butter bean & squash crumble recipe and this topping was lovely! Served with a portion of rice.

sarah2000h's picture

Delicious! I used stock instead of wine too. I've made this several times now and it always turns out good. I like it with runner beans.

notmum's picture
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I too used butternut squash as I couldn't get pumpkin, and I didn't have any red wine so upped the vegetable stock, as I put it in the cooker I thought it was going to be disappointing as it didn't seem to have much flavour to it...but what a surprise ninety minutes later... this was really delicious and I will definitely be making it again.

ppaulyy's picture
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We used butternut squash too, but our guests were ultra-late and it dried out somewhat. Everyone still had seconds however..geat recipe!

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