I first came across this recipe in an email from Sutton Community Farm. They are a great organisation which gives people the opportunity to take part in some community farming. I would love to say that I have been and helped out, but the best I have done so far is signed up for their emails. One day, one day I hope to get there and lend a hand...
So, I thought the recipe looked great, made it and it was delicious and then I promptly lost the recipe, but thank goodness I found it again online on the BBC Good Food website. A link to the recipe is here: http://www.bbcgoodfood.com/recipes/2924/pumpkin-and-parsnip-cassoulet
This recipe is of course vegetarian, except I served it with sausages and it was the perfect delicious winter warming recipe. This would be just a lovely with veggie sausages or with garlic bread. I made some changes to the linked recipe of course ;o) I will put my changes in italics next to the 'proper' ingredient list (as usual).
Ingredients (Serves 6)
2 tbsp olive oil I usually use less olive oil...
2 large onions , chopped I had these ..
500g pumpkins , deseeded, peeled and diced I substituted courgette (yes, still got 'em!)
500g parsnips , diced I had these too !
3 garlic cloves , crushed .. and these !
2 x 425g cans mixed beans , drained I had to do a bit of a substitution here.. simply making sure that my bean blend totalled 950gr or thereabouts. You will see from the image below that I used 2 small cans of baked beans and one larger tin of cannellini beans
780g can tomatoes I used 'cheap' passata and 4 fresh tomatoes
225ml red wine I had this
300ml vegetable stock .. and this
2 large sprigs fresh thyme .. and this
1 tbsp sugar ..and this !
75g fresh breadcrumbs I didn't want breadcrumbs
25g vegetarian parmesan -style cheese, grated .. or parmesan, vegetarian or otherwise..
Here's what I did:
Preheat the oven to 200 deg.
1. Start by sauteing the oil, garlic and onions in a large pot until nice and soft.
3. Add your beans, thyme and chopped fresh tomatoes.
4. Mix briefly, and then add the rest of the ingredients and it will look like this:
5. Bring this to the boil and then tip it into a suitable receptacle for the oven and bake for 40 minutes at 200 deg.
It looked like this:
As you can see I cheated and used a tin foil tray - perfect for the lazy cook that either doesn't want to wash up, or wants to freeze and then defrost and stick straight in the oven - perfect for busy days..
The good food recipe web site says the following if you are using the breadcrumbs and cheese concerning the crumble topping :
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