Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

  • Rating: 4 out of 5.20 ratings
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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

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.

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    Rating: 4 out of 5.20 ratings
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