Almost forgot!
11 Aug 2013. I think Rachel Ray made a cassoulet type dish a few days ago on her show with 2 types of sausage and chicken but I kept thinking that it sounded like a LOT of meat. I found your wonderful website via Pioneer Woman. Finish cassoulet: Various dried herbs and vegetables like carrot, leek, celery, chunky sliced tomatoes as well as bread crumbs also find their way into this hearty stew and contribute to a nice flavour and texture profile. Thank you again! And your post just reconfirmed that fact. I added meat, because although he always suggests we go vegetarian, if I make something without meat, he always wants to know what else we’re having for dinner with the side dish?

For a few years now it’s been my Christmas Eve dish, because of the beautiful fragrance and warmth it fills the house with and how comforting it is to eat when it’s cold and dark outside, with a nice red wine. ($6.50 for three leeks.).

Sorry, your blog cannot share posts by email. Not a vegetarian but Cooking this for vegetarian house guests on Thursday. I know I’m a bit late to the party, but I just made this tonight and it’s fantastic! But I can’t lie: we used smoky, porky, fatty kielbasa and it was awesome. How about re-titling it since it is not, in fact, vegetarian at all? I usually LOVE your recipes… and they are my “go to”. And kielbasa sausage rules. Thanks. You can also follow us on Instagram and make us drool over your creation. Well, maybe that’s a bit harsh but I think it was good to cave on this one. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes. This recipe lacked salt. Originating from southern France, the cassoulet is a white bean stew that is traditionally simmered over a long period of time.

And it is still the best I have ever tasted! -  PS and I added sausage. I really like these kinds of recipes – I’m not totally vegetarian but eat meat rarely, and prefer to add it as an ornament to an already light and delicious vege recipe. Something went wrong. And while you’re on Pinterest, come follow and pin along with us. My very favorite vegetarian foods have sausage. Heat in 1 tablespoon of the oil and then add the onion, garlic and ginger. You’ve gone and read my mind…if only you could beam me up a bowl of cassoulet – ala Star Trek…I’m in desperate need of a bowl, or even a cup, just a large soup spoon really – that would do it! You might want to check out the comment guidelines before chiming in. I have made this twice. I think that people who love this recipe either put the sausage into it (which makes it a completely different dish) or are responding to the garlic breadcrumbs (because, yeah, put garlic breadcrumbs on anything and it will be pretty good). We are, and this was definitely not a satisfying main course for us. This is perfect, because I actually have flageolet beans right now. I’ve never seen them sold as just dried in the supermarket though. I’d trade a farm for a bean any day of the week. Turned into more of a soup. So, three kinds of allium (leeks would have been great, but trying to use what I had), sauteed in oo, then smothered with the soaked beans and water just before it gets too brown.

And, I am behind on all my cooking magazine readings, so there. Social media share and directly embedding our YouTube videos (via the YouTube embed code) are always welcome. Hi Deb (or anyone else who has made it), Post was not sent - check your email addresses! Adapted from Gourmet, March 2008, For cassoulet If only I liked beans. Where did you get yours? I’m always eagerly awaiting the next recipe. I’m the only omnivore in my family, but honestly I didn’t miss the meat in my accidental Cassoulet. I used vegetable stock and I think next time I make it I’m going to use chorizo sausage. 2 parsley sprigs

I looked at the gourmet recipe and was surprised to find no tomatoes! 4 medium carrots, halved I love farms. Add the sausages and tomatoes to the pot, cover and simmer for another 7 – 10 minutes. The instruction says to add cloves but they aren’t listed in the ingredients. Privacy policy. I recently tried it and have been eating it consistently, it’s pretty good stuff. Save my name, email, and website in this browser for the next time I comment. Thanks for the great recipe. Hi Rachel, my bf is veg and we use Italian sausage-style Tofurkey in this recipe. *This post contains compensated links. My boyfriend is exactly the same as your husband in that respect, if it doesn’t have meat, it ain’t a meal. Yum. Heat the oil in a flameproof casserole and gently fry the onion for 6–7 minutes until softened. Meanwhile, prepare the rest of the ingredients: chop the onions, garlic, carrots, tomatoes and parsley. Saute for about 2 minutes.

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