Cassoulet

Ingredients

  • 2 bouquets garnis (see note)
  • 1 cup carrots
  • Salt
  • 12 cups chicken broth
  • 2 tablespoon fresh flat-leaf parsley
  • 1 ½ cups bread crumbs
  • 1 ¾ pound duck confit
  • + 16 more ingredients
    • 6 cups beef broth
    • ¼ cup all-purpose flour
    • 1 cup parsnips
    • 3 cloves garlic
    • 1 cup plum tomatoes
    • 1 pound garlic sausage
    • 3 cups dry navy beans
    • 1/3 cup dry white wine
    • 1 teaspoon garlic
    • 6 tablespoon olive oil
    • Freshly ground black pepper
    • 1 ½ pound boneless lamb shoulder or leg
    • 1 ½ pound boneless pork loin
    • 1 cup eeks
    • 2 small yellow onions
    • 1 pound slab bacon

1. Bring the chicken broth to a boil in a large saucepot and add the beans and bacon. Return the mixture to a simmer and cook, stirring occasionally, until the beans are nearly tender, about 40 minutes. 2. Add the sausage, onions, garlic, and 1 bouquet garni. Return the mixture to a simmer and c...

View full recipe at Epicurious

Comments

Variations on Cassoulet

  • Cassoulet
    • 1/2 head garlic, halved across the top
    • 1 pig’s foot or 1 small fresh ham hock
    • 1 medium carrot, halved
    • +25 other ingredients
  • Cassoulet
    • 1 1/2 pounds dried white beans such as Great Northern or cannellini
    • 1/2 teaspoon salt
    • 2 tablespoons garlic
    • 2 garlic cloves
    • 1 carrot
    • +20 other ingredients
  • Cassoulet
    • 1 tablespoon tomato paste
    • 2 cups onion
    • 3 tablespoons garlic
    • 1 14-oz can stewed tomatoes
    • 1 8-inch square of cheesecloth
    • 2 cups beef broth
    • +16 other ingredients


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