Pumpkin & parsnip cassoulet
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
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
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.
