Roast vegetable cassoulet

Roast vegetable cassoulet

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 50 mins

plus 2 hours soaking the beans.
Vegetarian Freezable

Vegetarian

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.

Per serving

486 kcalories, protein 18g, carbohydrate 57g, fat 22 g, saturated fat 3g, fibre 16g, sugar 1g, salt 0.86 g

Recipe from Good Food magazine, March 2002.

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Latest comments and suggestions

  • 04 November 2007

    Naomibrook rated and commented on this recipe

    4 stars

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

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  • 30 November 2007

    Honestly rated and commented on this recipe

    3 stars

    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.

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  • 03 December 2007

    Joanna rated this recipe

    4 stars

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  • 06 March 2008

    janehh commented on this recipe

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

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  • 07 May 2008

    sally rated and commented on this recipe

    5 stars

    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!

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  • 14 October 2008

    BizzyLizzy rated and commented on this recipe

    3 stars

    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!

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  • 31 October 2009

    sazyb rated this recipe

    4 stars

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  • 31 October 2009

    sazyb commented on this recipe

    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)

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  • 02 February 2011

    Janet rated and commented on this recipe

    4 stars

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

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 50 mins

plus 2 hours soaking the beans.
Vegetarian Freezable

Vegetarian

Ingredients

  • 350g dried haricot beans
  • a bundle of thyme, bay leaf and parsley stalks
  • 3 medium onions , 1 quartered, 2 chopped
  • 450g carrots , 2 quartered, rest in chunks
  • 11 tbsp extra-virgin olive oil
  • 2 celery sticks, chopped
  • 4 garlic cloves , chopped
  • 400g can chopped tomatoes
  • 1 tsp light muscovado sugar
  • 4 tsp chopped fresh tarragon
  • 1 medium butternut squash , peeled, seeded and cut into chunks
  • 1 medium celeriac , peeled and cut into chunks
  • 1 tbsp Dijon mustard
  • 4 tbsp chopped fresh parsley
  • 85g fresh white bread crumbs
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Per serving

486 kcalories, protein 18g, carbohydrate 57g, fat 22 g, saturated fat 3g, fibre 16g, sugar 1g, salt 0.86 g

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