Vegetable Crusted Cassoulet Recipes

Ingredients :

4 oz dried haricot beans, soaked overnight

2 pints cold water

1/2 oz dried ceps

1/4 pint boiling water

6 tbsp olive oil

2 garlic cloves, chopped

8 oz baby onions, halved

6 oz mixed mushrooms, sliced

1 tbsp each chopped thyme, rosemary and sage

2 carrots, diced

2 celery sticks, sliced

1 red pepper, cored, deseeded and diced

1/4 pint red wine

4 tbsp tomato puree

1 tbsp dark soy sauce

salt and pepper

Crust:

1/2 small French stick, thinly sliced

2 tbsp olive oil

1 garlic clove, crushed

2 tbsp chopped thyme

1 oz Parmesan cheese, freshly grated

1. Drain the beans and place in a saucepan with the measure cold water.

2. Boil rapidly for 10 minutes, lower the heat, cover, simmer for 45 minutes.

3. Drain the beans and reserve 300ml of the cooking liquid.

4. Soak the dried ceps in boiling water for 20 minute, drain, reserving the liquid.

5. Slice the ceps.

6. Heat oil, add the garlic, onions, fry 5 minutes.

7. Add the mushrooms, herbs, stir-fry 5 minutes until the mushrooms are golden.

8. Remove from pan and set aside.

9. Heat oil, add carrots, celery, pepper, fry 5 minutes.

10. Add wine, boil for 3 minutes.

11. Stir in the beans with the reserved cooking liquid, the mushroom mixture ceps and their liquid, tomato puree and soy sauce and season to taste with salt and pepper.

12. Spoon into 4 small dishes or 1 large gratin dish.

13. Layer the sliced bread over the casserole.

14. Mix oil, garlic, thyme, brush over the bread and scatter with the Parmesan.

15. Cover loosely with foil and place in oven, 375F, gas mark 5, 30 minutes.

16. Remove the foil, bake for 20 minutes until the crust is golden

Serves 5

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