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
    • Freshly ground black pepper
    • 1 ½ pound boneless lamb shoulder or leg
    • 1 ½ pound boneless pork loin
    • 2 small yellow onions
    • 1 pound slab bacon
    • 1 teaspoon garlic
    • 6 tablespoon olive oil
    • 1 cup eeks

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 lb. dry white beans, such as cannelini or Great Northern
    • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
    • +26 other ingredients
  • Cassoulet
    • 1/8 teaspoon black pepper
    • 1 1/2 pounds dried white beans such as Great Northern or cannellini
    • 8 confit duck legs
    • 2 tablespoons garlic
    • +21 other ingredients
  • Cassoulet
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • 2 tablespoons olive oil
    • 3 fresh flat-leaf parsley sprigs
    • 4 confit duck legs
    • +18 other ingredients


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