Pumpkin & parsnip cassoulet

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• VintageMunchkin

  05 January 2011

  VintageMunchkin rated and commented on this recipe

  

  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.

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• Georgie

  14 March 2011

  Georgie rated and commented on this recipe

  

  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 :(

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• Margaret

  16 October 2011

  Margaret rated and commented on this recipe

  

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

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• Chezza

  20 November 2012

  Chezza rated and commented on this recipe

  

  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.

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• Sprouting

  02 March 2013

  Sprouting rated and commented on this recipe

  

  Brilliant,used some chilli to give the toms a zing

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• Winks

  04 April 2013

  Winks commented on this recipe

  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.

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http://www.bbcgoodfood.com/recipes/2924/

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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

Preparation and cooking times

Prep 20 mins

Cook 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, sugar 3g, salt 2.16 g

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