VegBox Recipes

Pumpkin & Parsnip Cassoulet

This delicious vegetarian take on a classic recipe, was kindly provided by Foodari. We can't wait to have it again!
 
 

Ingredients

  • 2 tbsp Quex Rapeseed oil
  • 2 large onions, chopped
  • 500g pumpkins, deseeded, peeled and diced
  • 500g parsnips, diced
  • 3 garlic cloves, crushed
  • 2 x 425g cans mixed beans, drained
  • 780g can tomatoes
  • 225ml red wine
  • 300ml vegetable stock
  • 2 large sprigs fresh thyme
  • 1 tbsp sugar
  • 75g fresh breadcrumbs
  • 25g parmesan - grated
 

Method

Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.

Add pumpkin, parsnips and garlic and cook for a further 3 mins.

Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.

Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins.

Uncover, stir well and cook for a further 40 mins.

 

Time From Cupboard-To-Table

1hr 45mins
 

Notes & Variations on Pumpkin & Parsnip Cassoulet

 
 
 

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