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Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

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A star rating of 4.3 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This warming dish is perfect for a weekend get-together

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal368
low infat9g
saturates2g
carbs53g
sugars3g
fibre14g
protein16g
salt2.16g
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Ingredients

  • 2 tbsp olive oil
  • 2 large onions , chopped
  • 500g pumpkin , deseeded, peeled and diced
  • 500g parsnip , 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 breadcrumb
  • 25g vegetarian parmesan -style cheese, grated

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
GUESTS RUNNING LATE?

Don’t worry if your guests are late – turn the oven down to 150C/fan 130C/gas 2 and leave for up to 1 hour.

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 4.3 out of 5.23 ratings
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