Roast vegetable cassoulet

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Good Food

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Most people would make this again

Recipe by Good Food

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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, salt 0.86 g

"A great midweek meal, which I kept warm for those who arrived late."

Latest comments and suggestions

• Naomibrook

  04 November 2007

  Naomibrook rated and commented on this recipe

  

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

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• Honestly

  30 November 2007

  Honestly rated and commented on this recipe

  

  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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• Joanna

  03 December 2007

  Joanna rated this recipe

  

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• janehh

  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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• sally

  07 May 2008

  sally rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 1 hr 30 mins

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

Per serving

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

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