Pumpkin & Parsnip Cassoulet
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
6
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
- Heat oven to 350°F Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.
- 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.
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)