Cassoulet de verduras de invierno con judías blancas
Servings
4-6
Prep Time
25 minutes
Cook Time
1 hour
Craving the deep, cozy flavors of a French classic without spending three days in the kitchen? This vegetable bake is the ultimate "cheat code" for a hearty, comforting meal that feels fancy but comes together with way less effort.
While a traditional French cassoulet is a long, meat-heavy process, we are keeping things vegetarian, light and approachable. Think of this as the "weekend-casual" version: you get all that savoury umami from miso and soy sauce, creamy white beans, and perfectly caramelized roasted vegetables, all topped with a satisfyingly crunchy rosemary crust. It is a one-pan assembly that looks stunning on the table and tastes as if you spent much longer on it than you actually did!
Ingredients
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14 oz (400 g) butternut squash, peeled and cut into 1-inch cubes
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11 oz (320 g) Brussels sprouts, trimmed and halved
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7 oz (200 g) parsnips, peeled and cut into 1-inch pieces
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8 oz (225 g) cremini mushrooms, halved or quartered
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7 oz (200 g) fennel bulb, trimmed and cut into 3/4-inch wedges (core attached)
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3 tablespoons olive oil
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1 1/2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon olive oil
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1 medium yellow onion (approx. 6 oz or 180 g), finely diced
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6 cloves garlic, thinly sliced
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2 teaspoons fresh rosemary, finely chopped
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1 teaspoon fresh thyme leaves
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1/4 teaspoon chili flakes (optional)
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2 tablespoons tomato paste
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7 fl oz (210 ml) low-sodium vegetable broth
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28 oz (two 398 ml cans) cannellini beans, drained and rinsed thoroughly
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1 1/2 teaspoons white miso paste
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1 teaspoon soy sauce
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1 cup (70 g) breadcrumbs
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2 tablespoons olive oil
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1 teaspoon fresh rosemary, finely chopped
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1/4 cup (25 g) Parmigiano Reggiano, finely grated
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1/4 teaspoon kosher salt
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Provisions 14.5” Nonstick Roaster
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Provisions Stainless Steel Mixing Bowls
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Provisions Solid Spoon
Roasted Vegetables
Cassoulet Bean Base
Rosemary Breadcrumb Topping
Featured Products:
Directions
Roast the Vegetables
Preheat your oven to 425°F (220°C). Position your oven racks in the center and lowest positions.
Divide the vegetables onto two rimmed sheet pans. Place the "hard" vegetables (such as squash, parsnips, and fennel) in one pan and the "soft" vegetables (like mushrooms and sprouts) in the other. Drizzle both with olive oil, salt, and pepper. Toss well and spread into a single layer.
Roast the hard vegetables on the lowest rack for 20 minutes. Flip them, then move that tray to the middle rack. Place the soft vegetable tray on the bottom rack. Roast both for another 13 to 15 minutes. Pro Tip: If the mushrooms release too much liquid, blot the tray with a paper towel halfway through to ensure they brown rather than steam.
Reduce the oven temperature to 375°F (190°C).
Build the Cassoulet Base
Select your pan: Use a 9x13-inch stainless steel baker. If it’s not stovetop-safe, use a large skillet for this step instead. *We doubled the recipe, so we used our 14.5-inch Roaster.
Heat 1 tablespoon of olive oil over medium-low heat. Add the onion and a pinch of salt. Sauté for 10 to 12 minutes until soft and golden but not browned.
Stir in the garlic, rosemary, thyme, and chili flakes. Cook for 30 seconds. Using a wooden spoon, push the aromatics to the side and add the tomato paste to the center. Fry the paste for 2 to 3 minutes until it turns a deep brick red.
Deglaze the pan with vegetable broth, scraping up any bits from the bottom. Simmer for 2-3 minutes. Stir in the beans, miso, and soy sauce. Simmer for 2 to 3 minutes until the cooking liquid thickens and coats the beans. Remove from heat.
Assemble and Bake
If you used a skillet for the base, transfer the bean mixture into your 9x13 inch baking dish now.
Trim the cores from the roasted fennel. Gently fold all roasted vegetables into the bean mixture using a wide spatula. Level the surface.
In a small bowl, mix the breadcrumb ingredients until the oil is evenly distributed. Scatter evenly over the surface, reaching fully into the corners for uniform browning. Optional, reserve a 1/3 of the breadcrumbs and toast separately in a skillet to serve on the side.
Bake at 375°F (190°C) for 28 to 32 minutes. The edges and top should be golden brown. For extra color, broil for 60 to 90 seconds at the end.
Serve
Serve as a side dish or as a main with a side of crusty sourdough or a bright arugula salad with lemon dressing. Optional, sprinkle fresh thyme leaves before serving.
