Pumpkin & parsnip cassoulet

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Good Food

8 ratings

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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.

Guests running late?

Don't worry if your guests are late - turn the oven down to 150C/fan 130C/gas 2 and leave for up to 1 hour.

368 kcalories, protein 16g, carbohydrate 53g, fat 9 g, saturated fat 2g, fibre 14g, salt 2.16 g

Latest comments and suggestions

• Anna

  13 November 2007

  Anna rated and commented on this recipe

  

  We really enjoyed this - nicer than you expect from the ingredients (and I don't like parsnips). Choose a light red wine though - a purple one will make the squash a funny colour.

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• Alison

  01 December 2007

  Alison rated this recipe

  

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• Alison

  05 January 2008

  Alison rated and commented on this recipe

  

  Absolutely gorgeous! I made this on the spur of the moment, so had to adapt some of the ingredients: I used butternut squash and swede instead of the pumpkin and parsnip and I used sage not thyme. Is there a mistake in the recipe though as it says to put the breadcrumbs/cheese on top when it goes in the oven, but to stir after 40 minutes, so surely the breadcrumbs/cheese will be all mixed in (and soggy!) but the picture of the finished meal on the plate shows them on top and all nice and golden. I loved this meal and will be making it again.

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• Alison

  05 January 2008

  Alison commented on this recipe

  Absolutely gorgeous! I made this on the spur of the moment, so had to adapt some of the ingredients: I used butternut squash and swede instead of the pumpkin and parsnip and I used sage not thyme. Is there a mistake in the recipe though as it says to put the breadcrumbs/cheese on top when it goes in the oven, but to stir after 40 minutes, so surely the breadcrumbs/cheese will be all mixed in (and soggy!) but the picture of the finished meal on the plate shows them on top and all nice and golden. I loved this meal and will be making it again.

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• Alison

  05 January 2008

  Alison commented on this recipe

  Absolutely gorgeous! I made this on the spur of the moment, so had to adapt some of the ingredients: I used butternut squash and swede instead of the pumpkin and parsnip and I used sage not thyme. Is there a mistake in the recipe though as it says to put the breadcrumbs/cheese on top when it goes in the oven, but to stir after 40 minutes, so surely the breadcrumbs/cheese will be all mixed in (and soggy!) but the picture of the finished meal on the plate shows them on top and all nice and golden. I loved this meal and will be making it again.

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• Alison

  05 January 2008

  Alison commented on this recipe

  Absolutely gorgeous! I made this on the spur of the moment, so had to adapt some of the ingredients: I used butternut squash and swede instead of the pumpkin and parsnip and I used sage not thyme. Is there a mistake in the recipe though as it says to put the breadcrumbs/cheese on top when it goes in the oven, but to stir after 40 minutes, so surely the breadcrumbs/cheese will be all mixed in (and soggy!) but the picture of the finished meal on the plate shows them on top and all nice and golden. I loved this meal and will be making it again.

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• Alison

  05 January 2008

  Alison commented on this recipe

  Absolutely gorgeous! I made this on the spur of the moment, so had to adapt some of the ingredients: I used butternut squash and swede instead of the pumpkin and parsnip and I used sage not thyme. Is there a mistake in the recipe though as it says to put the breadcrumbs/cheese on top when it goes in the oven, but to stir after 40 minutes, so surely the breadcrumbs/cheese will be all mixed in (and soggy!) but the picture of the finished meal on the plate shows them on top and all nice and golden. I loved this meal and will be making it again.

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• Winks

  29 January 2008

  Winks rated and commented on this recipe

  

  I made this for a vegetarian dinner night as the main course and served as suggested with garlic bread and stir fried cabbage (with leeks and sesame seeds) and it was delicious. Thanks to the above contributions pointing out the breadcrumb issue as I would have ended up mixing them in at the half way point!! Two of my guests asked for the recipe, one of whom was the only vegetarian in the group who was wondering why she had never made anything like it - in a good way I assume as she asked for the recipe! I also used Butternut Squash as out of season for pumpkin.

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• Paul

  22 February 2008

  Paul rated and commented on this recipe

  

  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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• sally

  14 April 2008

  sally rated and commented on this recipe

  

  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.

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• emmaherself

  26 April 2008

  emmaherself rated this recipe

  

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• sarah2000h

  20 August 2008

  sarah2000h commented on this recipe

  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.

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• Deekay78

  25 September 2008

  Deekay78 rated and commented on this recipe

  

  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.

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• Deekay78

  25 September 2008

  Deekay78 commented on this recipe

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

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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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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 25 mins

Vegetarian, Low-fat

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

368 kcalories, protein 16g, carbohydrate 53g, fat 9 g, saturated fat 2g, fibre 14g, salt 2.16 g

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