Name: Pumpkin & parsnip cassoulet
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 2 large onions chopped; 500g pumpkin deseeded, peeled and diced; 500g parsnip diced; 3 garlic cloves crushed; 2 x 425g cans mixed beans drained; 780g can tomatoes; 225ml red wine; 300ml vegetable stock; 2 large sprigs fresh thyme; 1 tbsp sugar; 75g fresh breadcrumb; 25g vegetarian parmesan -style cheese, grated

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Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 25 mins

A star rating of 4.2 out of 5.24 ratingsRate

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This warming dish is perfect for a weekend get-together

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 large onions

chopped
500g pumpkin

deseeded, peeled and diced
500g parsnip

diced
3 garlic cloves

crushed
2 x 425g cans mixed beans

drained
780g can tomatoes
225ml red wine
300ml vegetable stock
2 large sprigs fresh thyme
1 tbsp sugar
75g fresh breadcrumb
25g vegetarian parmesan

-style cheese, grated

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Nutrition: per serving

kcal368
fat9g

low
saturates2g
carbs53g
sugars3g
fibre14g
protein16g
salt2.16g

Method

step 1

Heat oven to 180C/fan 160C/gas 4. 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 mins. 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.
step 2

Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.

RECIPE TIPS

GUESTS RUNNING LATE?

Don’t worry if your guests are late – turn the oven down to 150C/fan 130C/gas 2 and leave for up to 1 hour.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.2 out of 5.24 ratings

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