ID:678
Recipe Name:Vegetable Cassoulet
Name:
Email:
Date: November 30,2009
Category: Vegetables
Category: Vegetables
Nationality: French
|
Number of servings: 8
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
|
|
| Ingredients: |
Left Ingredients:
STOCK
1 c white haricot beans,Dried-soaked overnight
3 c water
1 stalk celery,3" pieces
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
1 bay leaf
6 black peppercorns
|
Right Ingredients:
STEW
5 T olive oil
1 clove garlic,crushed
1 c pearl onions,Peeled
2 c carrots,Chopped
1 fennel bulb-trimmed and-finely chop
3 c fresh mushrooms,Chopped
1 md globe eggplant,coarsely chopped
2 ripe tomatoes,,Peeled -seeded and,Chopped
1 T fresh thyme,Chopped
1 T fresh rosemary,Chopped
1/2 c dry white wine
1/2 c tomato juice
1/3 c red lentils
TOPPING
1 c Parmesan,Freshly Grated cheese
1 c fresh whole wheat bread crumbs
|
| Cooking
Instructions: |
Instructions: Drain the soaked beans, place in a 3-quart saucepan, and pour in the water. Tie
the celery, thyme, rosemary, sage, bay leaf, and peppercorns in a small piece of
cheesecloth and add to the pan. Bring to a boil and cook over high heat for 10
minutes, then reduce the heat, cover, and simmer gently for 45 to 50 minutes,
until the beans are tender. Discard the cheesecloth rag, reserve the beans, and
strain the stock into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups.
Reserve. Preheat the oven to 375F. Lightly oil a shallow ovenproof dish with a 2-
quart capacity.
For the stew, heat 2 tablespoons of the oil in a large skillet and saute the
garlic, onions, carrots, and fennel for 10 minutes, or until lightly browned.
Remove with a slotted spoon and drain on paper towels. Add the remaining oil
to the pan and stir-fry the mushrooms, eggplant, tomatoes, thyme, and
rosemary for 5 minutes. Return the onion mixture to the pan, add the wine, and
cook over high heat until most of the juice is evaporated.
Stir in the tomato juice, lentils, and reserved stock and simmer, uncovered,
over a low heat for 15 minutes. Add the reserved beans, cover, and simmer
gently for 10 minutes more. Spoon the stew into the prepared dish, sprinkle the
cheese and bread crumbs on top, and bake for 30 minutes, until bubbling and
golden. Serve hot.
|
|
| Serving Suggestion: |
None
|
| Additional Comments: |
None
|
| Preparation Time: |
None
|
| Number of servings: |
8
|
| Calories Per Serving: |
None
|
| Degree of Difficulty: |
Easy
|
| Pictures: |
None
|
|
|
|
|
|
