Wednesday, May 28, 2014

Cassoulet with Lots of Vegetables

Cassoulet with Lots of Vegetables -Food of the World

The name of this recipe appealed to me, immediately, because I thought, it had no meat in it. I was wrong. It calls for a choice Italian sausage, bone-in pork chops, comfit duck legs or duck breasts. No, no, Mr. Bittman - not for me and I don't believe we missed anything without the meat.  Of course, I found out, after the fact that a cassoulet usually does have meat in it.

I like what Mark does put into it - that is Mark Bittman, the author of Food Matters. I left out the meat and will ask, "Who needed it?" This totally vegetable dish was filled with flavor and we cleaned our dishes.

We like this cassoulet and I would be happy to make this again. It was filled with veggies, which we love and the combination was one, both hubby and I enjoy. I pretty much followed the recipe but I turned it, into a soup by adding some organic vegetable broth and water. It was rich and delicious.

Cassoulet with Lots of Vegetables (adapted)


2 teaspoons olive oil

1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
1 teaspoon minced garlic
1 onion, sliced
1 carrot, peeled and cut into 1-inch chunks
1 celery stalk, cut into 1/2-inch slices
1 medium zucchini , cut into small pieces
Salt and freshly ground black pepper
2 cups chopped tomatoes, with their juice (I used canned)
2 tablespoons fresh chopped parsley leaves
1 teaspoon thyme leaves
1 bay leaves
2 cups cooked white beans (canned), drained and liquid reserved in any case
1 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
2 cups organic vegetable broth


Heat oil in saucepan and add garlic, onions, carrots , celery and zucchini.  

Sprinkle with salt and pepper.  Cook for five minutes.

Add tomatoes, broth and herbs and bring to a  boil.

Add beans and bring to a boil again.  Cook for 20 minutes, mixing occasionally.  Add water if necessary.

Eat and enjoy.

I am sharing this with Food of the World.  I am having such fun joining in this month with French cooking.  Why don't you join us?

Linked to Foodie Friday

1 comment:

  1. You should share this on Food of the World. This a terrific recipe.


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