Winter Cassoulet

Winter Cassoulet
Photo by Susie Cushner


  • 3 carrots, cut into 1/2-inch dice
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, melted
  • ¼ cup chopped fresh parsley
  • 3 parsnips, cut into 1/2-inch dice
  • 1 tomato, chopped, or one 8-ounce can whole tomatoes, drained and chopped
  • 1 cup plain breadcrumbs
  • + 8 more ingredients
    • 3 cloves garlic, minced
    • 1 pound Italian sausage, casings removed
    • ½ teaspoon salt
    • 1 onion, thinly sliced
    • 1/8 teaspoon freshly ground pepper
    • 5 sprigs fresh thyme or 1 teaspoon dried thyme leaves
    • 1 ½ cups chicken broth
    • 3 15-ounce cans of great Northern, cannellini, or navy beans, drained and rinsed

In a Dutch oven (a heavy pot, usually made of cast iron, that you can use on the stovetop and in the oven), heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels; set aside. Pour out the excess oil from the Dutch o...

View full recipe at My Recipes


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