White Bean Cassoulet
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 5:19pm

Ingredients




Yarras Grove olive oil for frying
a tablespoon butter
100 grams diced carrot
100 grams diced turnip
100 grams diced potato
100 grams diced sweet potato
100 grams diced Spanish onion
100 grams diced celery
200 grams white beans
1/2 teaspoon Alpine Pepper*
2 litres vegetable stock
a generous pinch salt
Continental parsley
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 4)

Preparation

1 In a large pot, drizzle in the olive oil and butter and sauté the celery, carrot and onion. 2 Allow the vegetables to caramelise and season with salt, if desired. 3 Add the vegetable stock, then the remaining vegetables. 4 Bring to the boil and simmer for 45 minutes or until the potatoes are soft. 5 Styling - Serve in a traditional cassoulet dish with a lid or a individual soup bowls. 6 Garnish with chopped parsley. 7 Serve with Riberry and blue cheese damper.

About


A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, although meat can be added) and or beans with a mix of starchy and aromatic vegetables and herbs.