Rustic Vegetarian Cassoulet
with Basil Pistou
540 cals
25 mins
Description
We’re getting crafty with cassoulet. This southern French staple is usually stocked with meats, but we’re stacking it with hearty veg instead. Rootsy turnips and shallot simmer alongside haricots in a tomato-rich stew. The final touch is a bright green pistou (a kissing cousin of Italian pesto).
Contains:
Cashews • Milk • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
1 Celery stalk
30ml Basil pesto
1 Shallot (or onion)
225g Turnips (or rutabaga)
2 Garlic cloves
540ml White kidney beans (canned)
200ml Tomato sauce
30ml Vegetable demi-glace
10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Nutrition
Total fat | 24g |
Saturated Fat | 9g |
Sodium | 1730mg |
Total carbs | 64g |
Sugar | 16g |
Protein | 19g |
Fibres | 24g |
Recipe Instructions
- Peel and medium-dice the turnips.
- Halve, peel and mince the shallot.
- Thinly slice the celery crosswise.
- Mince the garlic.
- Drain and rinse the kidney beans.
- Sausage meat: In a pan, heat a drizzle of oil on medium. Cook, 4 to 6 min. Transfer to the pan in step 3.
- In a large pan, heat a drizzle of oil on medium.
- Add the shallot and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the turnips and celery. Sauté, 3 to 4 min., until beginning to brown; season with the spices and S&P.
- To the pan, add the demi-glace, tomato sauce, kidney beans, 1 ¼ cups water (double for 4 portions) and S&P; stir well.
- Cover and cook, stirring occasionally, 8 to 10 min., until thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
- Divide the cassoulet between your bowls.
- Dollop the pesto over top. Bon appétit!