Vegetable cassoulet with herbes de provence
Ingredients
Herbes de Provence Mix:
- 1 tablespoon (15 milliliters) thyme
- 1 tablespoon (15 milliliters) rosemary
- 1 tablespoon (15 milliliters) savory
- 2 tablespoons (10 milliliters) lavender
- 1 tablespoon (5 milliliters) tarragon
- 1/2 tablespoon (8 milliliters) marjoram
- 1/2 tablespoon (8 milliliters) oregano
- 1 teaspoon (5 milliliters) bay leaf powder
Vegetable Cassoulet:
- 1/4 cup (60 milliliters) olive oil
- 1 onion, diced
- 4 garlic cloves, 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 milliliters) herbes de provence
- 3 cups flageolet beans, cooked
- 4 cups (1 liter) vegetable broth
- 1/2 teaspoon (3 milliliters) salt
- 1/2 teaspoon (3 milliliters) fresh ground pepper
- 2 cups (480 milliliters) chunky bread crumbs, from stale bread
- 3 tablespoons (45 milliliters) olive oil
- 1 garlic clove, minced
- 1/4 cup (60 milliliters) fresh parsley, chopped
- 2 tablespoons (30 milliliters) Grana Padano, grated
Directions
Herbes de Provence mix:
- Put all ingredients in a small bowl and mix together. Store in an airtight container.
Vegetable Cassoulet:
- Preheat oven to 350F (180C).
- Pour olive oil into a large pot and heat. Add onion, the four cloves of chopped garlic, leek, celery, parsnip, and carrot and cook a few minutes.
- Sprinkle over Herbes de Provence and cook until vegetables starting to soften and brown.
- Pour in cooked beans.
- Pour stock into pot.
- Simmer, stirring occasionally, for 30 minutes or until vegetables are tender.
- Place bread crumbs into a bowl. Drizzle olive oil over top and sprinkle in the one clove of minced garlic. Add 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.
- Scoop some bean mixture into a bowl, and top with toasted bread crumb mixture.
- Enjoy!
