Recipe for Pumpkin and Parsnip Cassoulet

Pumpkin & Parsnip Cassoulet

Ingredients

  • 2 tbsp Olive Oil
  • 2 Onions, chopped
  • ½ kg Pumpkin, deseeded, peeled, diced
  • ½ kg Parsnip, diced
  • 2-3 Garlic Clove, crushed
  • ½ kg Mixed Beans, drained
  • 900 gm Tomato
  • 200 ml Red Wine
  • 250 ml Vegetable Stock
  • 2 Large Sprigs Fresh Thymes
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Seasonings
  • 100 gm Fresh Breadcrumbs
  • 250 gm Vegetarian Parmesan style Cheese, grated

Recipe

  • Pre heat the oven to 180 degree Celsius. Aside, Heat 2 tbsp of olive oil in a large pan, add chopped onions and fry it till golden color
  • Add pumpkin, Parsnip and Garlic clove; cook it for next 3 minutes.
  • Pour 200 ml of Red wine and cook stir with rest of ingredients like vegetable stock, sugar, salt, pepper and seasonings. Let it bowl with slight bubbles for 1-2 minutes
  • Once above ingredients are half cooked add beans, rhymes and tomato
  • Turn it to oven vessel, cover it with lid and cook it for 40 minutes in pre-heated oven
  • After 30 minutes in oven, mix 100 gm breadcrumbs with 250 gm of parmesan cheese and topple it over cassoulet and put it back in oven uncovered for rest 10 minutes.

 

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