After the meat eating extravaganza of the weekend, I definitely needed a break from consuming dead animal flesh and wanted to make something super vegetabley, simple, but also hearty, for dinner on Sunday night. I did a little searching and came across this Incredible Vegetable Cassoulet from Not Eating Out in New York. This fit the bill perfectly… I even got to break out my Le Creuset French Oven! This was exactly what I had in mind – something with lots of vegetables, that would stick to your ribs and felt worthy of Sunday evening dinner. I didn’t follow the recipe exactly (I rarely really follow a recipe), but I was certainly inspired by this one. I used what I had and went with my gut and I suggest you do the same. Because of this meal’s rustic simplicity, it lends itself well to improvisation. What I did is detailed below.
So it didn’t exactly photo well (not to mention the complete lack of natural light I had to work with), but here’s the cassoulet plated:
4 tablespoons Butter
1/4 cup Flour
1 medium Onion (diced)
2 stalks Celery (diced)
2 Carrots (diced)
Salt and Pepper
1/2 lb Baby Portobello Mushrooms (sliced)
3 cloves Garlic
1 lg can Diced Tomatoes
About 1/2 lb of Squash of your choice (I raided my freezer here and used a slightly odd combo of zucchini and butternut squash)
A couple handfuls Chopped Spinach
1 cup Vegetable Stock
1 cup Red Wine
3 cans Cannellini Beans (drained)
3/4 cup Breadcrumbs
1/2 cup Parmesan Cheese
First, melt the butter and add your flour in a large heavy bottomed pot to form a roux. Stir frequently. You’ll know it’s done when it’s a nice medium brown.
Next, add your carrots, onions and celery, and season with salt and pepper. Once they’ve softened up a bit, you can add the mushrooms, garlic, herbs, tomatoes, squash and spinach. Add the red wine and vegetable stock to the mix. Bring to a boil. Add the beans. Cover and Simmer. Cook until carrots have softened. This took me about 30 minutes.
Top with a mixture of breadcrumbs and parmesan cheese. Throw in your oven set to 325 degrees for roughly 20 minutes.