Pumpkin & Parsnip Cassoulet |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This warming dish is perfect for a weekend get-together. Ingredients:
2 tablespoons olive oil |
2 large onions, chopped |
1 lb pumpkin, deseeded, peeled and diced |
1 lb parsnip, diced |
3 garlic cloves, crushed |
2 (14 ounce) cans mixed beans, drained |
2 (14 ounce) cans tomatoes |
1 cup red wine |
1 cup vegetable stock |
2 sprigs fresh thyme |
salt and pepper |
1 tablespoon sugar |
3 ounces fresh breadcrumbs |
1 ounce parmesan cheese, grated |
Directions:
1. Heat oven to 350°F Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.
2. Add pumpkin, parsnips and garlic and cook for a further 3 minutes Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
3. Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 minutes Uncover, and cook for a further 40 minutes Serve with garlic bread.
|
|