Roast vegetable cassoulet

Roast vegetable cassoulet

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(8 ratings)

Prep: 1 hr, 30 mins Cook: 50 mins Plus 2 hours soaking the beans.

Easy

Serves 6
Serve this new vegetarian dish with crusty bread and a green salad

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal486
  • fat22g
  • saturates3g
  • carbs57g
  • sugars1g
  • fibre16g
  • protein18g
  • salt0.86g
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Ingredients

  • 350g dried haricot beans
  • a bundle of thyme, bay leaf and parsley stalks

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 medium onions, 1 quartered, 2 chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450g carrots, 2 quartered, rest in chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 11 tbsp extra-virgin olive oil
  • 2 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 4 garlic cloves, chopped
  • 400g can chopped tomatoes
  • 1 tsp light muscovado sugar
  • 4 tsp chopped fresh tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 medium butternut squash, peeled, seeded and cut into chunks
  • 1 medium celeriac, peeled and cut into chunks

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 tbsp Dijon mustard
  • 4 tbsp chopped fresh parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 85g fresh white bread crumbs

Method

  1. Bring the beans to boil in a saucepan of cold water, simmer for 5 minutes, take off heat and cover tightly. Leave for 2 hours.

  2. Drain the beans, return to pan, cover with fresh cold water and add the herb bundle and vegetable quarters. Bring to boil and simmer for 1 hour until tender.

  3. Preheat oven to 200C/Gas 6/fan oven 180C. Heat 3 tablespoons of the oil in a casserole and fry the chopped onion and celery until soft. Add the garlic and cook for 3-4 minutes. Stir in the tomatoes, sugar and half the tarragon. Season.

  4. Drain beans, retaining 1.2 litres/2 pints of liquid. Discard veg and herbs. Stir 600ml/1 pint of the liquid into the tomato mixture and simmer, half-covered, for 30 minutes. Toss the squash, carrot and celeriac chunks in 5 tablespoons of oil. Season and roast in a tray for 30 minutes.

  5. Remove vegetables and reduce heat to 180C/Gas 4/fan oven 160C. Stir beans, vegetables, mustard and half the parsley into the casserole. Add liquid if needed to make the mixture nicely moist. Check seasoning. Turn into a wide baking dish. (You can prepare to this stage the day before. Cool, cover and refrigerate. Next day, if the beans have absorbed too much liquid, moisten with bean liquid or stock.)

  6. Mix the breadcrumbs with the remaining parsley and tarragon. Scatter over and drizzle with remaining oil. Bake for 50 minutes. (Add an extra 10 minutes if making ahead.) Serve from the dish.

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Comments, questions and tips

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Comments (14)

ravipop's picture

Drain beans, retaining 1.2 litres/2 pints of liquid. Discard veg and herbs. Stir 600ml/1 pint of the liquid into the tomato mixture and simmer, half-covered, for 30 minutes. Toss the squash, carrot and celeriac chunks in 5 tablespoons of oil. Season and roast in a tray for 30 minutes. this looks good inter results 2016

Miss_Mcvicar's picture

I roasted the veg as directed, but put everything else in the pan at the same time then added the roast beg and removed the herb bundle - the original recipe was way to faffing for me. Just served in bowls, no topping. easily the most delicious veg casserole I have made yet. Really really enjoyed it. Delicious.

janbomyers's picture
4

Nice. Made with with tinned beans and stock powder. Would add just a little chorizo for non veggies.

sazyb1's picture
4

recipe difficult to follow.

fresh herbs really make all the difference. If i did it again, I'd do the beans from dry rather than a tin as the stock would have been better (as i only did the bouquet in the beans and water for 20 mins as used a tin of beans)

liztomadin's picture
3

Bit of a hassle to prepare, and for some reason the veg didn't soften enough in the oven so some of the carrots were rather crunchy! I used tinned beans and didn't use celeriac because I don't like it much. The overall flavour was very good, and my kids quite liked it. I'll try making it again but I'll just turn up my oven next time to get the veg well roasted!

notmum's picture
5

Yummy, full of flavour, I too used tinned beans and good vegetable stock, the flavours were delicious...I didn't have a caserole large enough for it though...it makes loads!

mayjane's picture

This is really tasty. I made it easier by using a stock cube and canned beans and just what veg I'd got in.

speak_loud's picture
3

Extremely tasty! But what hassle preparing it!! I would just add organic veg stock cube instead of making it myself. I also used organic tinned haricot beans.

naomibrook21's picture
4

Really tastey veggie dish but does take a while to chop everything up.

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