A one-pot vegetarian comfort meal, this root vegetable cassoulet is creamy and filling without being overly heavy.
- 3 tablespoons olive oil
- 1/2 large onion (finely diced)
- 3 medium carrots (finely diced)
- 2 ribs celery (finely diced)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 bay leaf
- 1 medium sweet potato
- 1 small celeriac
- 1 15 ounce can cannellini white beans (rinsed and drained)
- 2 to 3 cups low sodium vegetable broth
- 1/2 to 3/4 cup non-flavored bread crumbs
- Parsley for topping
- Heat a 5 quart dutch oven over medium heat. Add oil, onion, carrots, celery, garlic, salt, pepper, thyme and bay leaf. Stir and let cook 10 to 15 minutes until vegetables are soft.
- Preheat oven to 400˚F. Add sweet potato and celeriac. Stir and cook for 5 minutes. Add in beans and pour in 2 to 3 cups of vegetable broth so that all beans and vegetables are just covered. Bring to boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and remove bay leaf. Sprinkle breadcrumbs evenly over cassoulet. Transfer dutch oven to center rack and bake uncovered for 15 minutes until bread crumbs have browned.
Tips & Tricks: Be sure that the beans and vegetables are fully submerged before transferring to the oven. Depending on the size of your dutch oven, you may need more or less broth and bread crumbs to completely cover the cassoulet.
Nutrition: See the information.
- Calories: 336
- Sugar: 6.3
- Sodium: 515.8
- Fat: 11.5
- Carbohydrates: 49.1
- Fiber: 9.3
- Protein: 11.4
- Cholesterol: 0