Vegetarian Cassoulet

photo and original recipe from Cooking with My Kid

 When we made this, it came out with more liquid, more like a stew, but it was still tasty. Perhaps I will try using less liquid next time, but I didn't want to put the recipe down that way until I had done it at least once. If you try this recipe, let me know how it turns out for you.

2 medium leeks, cut into cubes
6 to 8 medium carrots, cut into cubes
4 to 6 celery ribs, cut into pieces
1 sweet potato, peeled and cut into cubes
2 garlic cloves, minced
1/4 cup olive oil
1 tablespoon chopped fresh cilantro
1 bay leaf
2 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart vegetarian broth
salt and pepper

Heat oil over medium heat in a large pot. Cook leeks until soft. Add carrots, sweet potato, celery, leaves and parsley. Cook until veggies are just starting to soften. Add the garlic and cook for 2 or 3 more minutes. Pour in the broth and add the bay leaf. Bring to a boil then cover and reduce to a simmer. Simmer for 10 to 15 minutes. Stir in beans, and simmer for 5 to 10 more minutes until veggies are tender but not falling apart. Add salt and pepper to taste. Makes 4 to 6 servings.

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