Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

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(18 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins

Easy

Serves 6
This warming dish is perfect for a weekend get-together

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal368
  • fat9g
  • saturates2g
  • carbs53g
  • sugars3g
  • fibre14g
  • protein16g
  • salt2.16g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, chopped
    Onion

    Onion

    un-yun

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

  • 500g pumpkin, deseeded, peeled and diced
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 500g parsnip, diced
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 garlic cloves, crushed
  • 2 x 425g cans mixed beans, drained
  • 780g can tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 225ml red wine
  • 300ml vegetable stock
  • 2 large sprigs fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 75g fresh breadcrumb
  • 25g vegetarian Parmesan -style cheese, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments, questions and tips

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jhodkinson
3rd Nov, 2010
I just cooked the whole thing in one pot on the hob, and when ready to serve, put in bowl, sprinkle with topping and grill.
littlegirl36
7th Nov, 2009
5.05
I made this for friends, both veggie and meat eaters. Everyone loved it and there were no left overs! Will definately be cooking this again!
delsh21
27th Oct, 2009
2.05
Not sure what I did wrong but my breadcrumbs went soggy and I ended up with a bready mush on top of my veg! I think next time I will cook the veg mix for a bit first then add a proper crumble topping towards the end and turn the oven up to make sure the topping goes crispy and not soggy.
kernowcook
28th Aug, 2009
4.05
Very tasty, I used butternut squash and carrots instead of the pumpkin. Was running late so just bolied it on the hob for 30 mins and served it as a stew with folk sprinkling grated cheese on the top.
julieann24
18th Nov, 2008
Absolutely gorgeous!! My family loved this!
theedda
14th Oct, 2008
5.05
Delightful! Very cheap to make (£2.10 per person) and soft, warming flavours. A lovely autumn meal.
deekay78
25th Sep, 2008
4.05
Oh, also added 100g of red lentils to bulk it up even more and thicken it, very nice.
deekay78
25th Sep, 2008
4.05
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.
sarah2000h
20th Aug, 2008
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.
notmum
14th Apr, 2008
5.05
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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