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)

Ingredients:

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

Method:

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

Comments

  1. Diane BalchJune 10, 2014 at 6:59 PM

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

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more