Vegetable Cassoulet with Herbes de Provence

Difficulty:
1/5

The Urban Vegetarian host Desiree Nielsen has all the trendy tips for food enthusiasts looking to add more nutrients to their meals. For this recipe, she sets her focus on creating a perfect veggie cassoulet. Her secret ingredient? Delicately flavoured Herbes de Provence, redolent with the intoxicating aromas of lavender, marjoram, oregano, rosemary, and sage.

Serves 4-6, as a main

Ingredients:

Herbes de Provence:

1 tablespoon (15 ml) dried thyme

1 tablespoon (15 ml) dried rosemary

1 tablespoon (15 ml) dried savoury

2 teaspoons (10 ml) dried lavender

1 teaspoon (5 ml) dried tarragon

½ tablespoon (7.5 ml) dried marjoram

½ tablespoon (7.5 ml) dried oregano

1 teaspoon (5 ml) bay leaf powder

Vegetable Cassoulet

¼ cup (60 ml) olive oil

1 onion, diced

4 cloves garlic, chopped

2 leeks, trimmed and dark top removed, chopped

2 celery ribs, trimmed and chopped

1 parsnip, trimmed and chopped

2 medium carrots, trimmed and chopped

1 tablespoon (15 ml) Herbes de Provence

3 cups (710 ml) flageolet beans, cooked

4 cups (1 L) vegetable broth

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) fresh ground pepper

Toasted Garlic Breadcrumbs

2 cups (470 ml) chunky bread crumbs, from stale bread

3 tablespoons (45 ml) olive oil

1 clove garlic, grated

¼ cup (60 ml) fresh parsley, chopped

2 tablespoons (30 ml) Grana Padano, grated

Method:

Start by making the Herbes de Provence: Mix together the thyme, rosemary, savoury, lavender, tarragon, marjoram, oregano, and bay. If not using right away, store in an airtight container.

Next, make the Vegetable Cassoulet: Heat olive oil into a large pot. Add onion, garlic, leek, celery, parsnip, and carrot and sauté for a few minutes until starting to soften.

Sprinkle over Herbes de Provence and cook until vegetables are starting to soften and brown.

Add the cooked beans and the stock and bring to a boil.

Reduce heat and allow to simmer, stirring occasionally, for 30 minutes or until vegetables are tender.

Meanwhile, make the Toasted Garlic Breadcrumbs: Preheat oven to 350 F (175 C).

In a bowl, combine the breadcrumbs, olive oil, grated garlic, parsley, and grated Grana Padano. Mix well.

Lay out bread crumb mixture onto a baking sheet and toast in the oven for 10-15 minutes or until golden, stirring once.

To serve, spoon the Vegetable Cassoulet into a serving dish and top with Toasted Garlic Breadcrumbs and serve immediately.

Enjoy!