Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

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(20 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins


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

Nutrition and extra info

  • Vegetarian


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


  • 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



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

  • 500g pumpkin, deseeded, peeled and diced



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

  • 500g parsnip, diced



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

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



    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


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

  • 1 tbsp sugar



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

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



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


  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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2nd Dec, 2016
Nice mid week meal. I halved the recipe and used a combination of carrots, parsnip and butternut squash. I added the breadcrumbs and parmesan 10min from the end. It took the total cooking time stated (even though I was cooking half the amount). I just made the whole recipe in a casserole dish.
6th Apr, 2014
I'm surprised there are so many positive comments on this recipe! There is clearly an error which has been pointed out before and not rectified. You do NOT stir in the cheese and breadcrumb topping obviously! You add it at the end by sprinkling on the top and allow it to brown back in the oven. My poor husband wanted to cook me a surprise dinner and got thoroughly confused ! I expect more from the BBC frankly.
28th Sep, 2014
Haha, well perhaps you could expect more of your husband then.
4th Apr, 2013
Made this with stir fried Savoy cabbage and garlic bread for a veggie dinner night. Everyone loved it, even the alpha males! I did do an anti pasta starter that included meats to soften the blow. Dessert was brownie hot cherries and ice cream.
9th Mar, 2013
Just realised I didn't rate it. 5 stars, easy and tasty :)
2nd Mar, 2013
Brilliant,used some chilli to give the toms a zing
20th Nov, 2012
Made this for tea last night & it went down a treat with everyone! In fact, Dad declared it better than Sunday's roast dinner. It's just as good reheated for a quick lunch the next day (provided you have any left over!), as the flavours have had more time to develop. I halved the recipe (as there's only 3 of us) & added 1/2 tbsp paprika and the same of tomato puree. I also added 1 tsp of chopped rosemary & a 1/2 tbsp of rapeseed oil to the breadcrumbs to make the topping crunchier & sprinkled this & the cheese on after stirring half-way through.
16th Oct, 2011
Really tasty! I added the breadcrumb & cheese topping 30 minutes before the end of cooking time and turned out perfectly.
14th Mar, 2011
I was really dissagpointed by this dish. We had a meatless february and I have to say this is the only meal we were dissapointed by and will not be making again :(
vintagemunchkin's picture
5th Jan, 2011
I did adapt this quite a bit.. Added similar amounts of winter veg and didn't bother with the mushy bread topping! Made some dumplings instead.


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