Vegetarian Cassoulet

Vegetarian Cassoulet
Photo by Romulo Yanes

Ingredients

  • 1 Turkish bay leaf
  • 4 cups coarse fresh bread crumbs from a baguette
  • 1 quart water
  • 1 tablespoon garlic
  • ¼ cup parsley
  • 3 medium leeks
  • 4 garlic cloves
  • + 8 more ingredients
    • ¼ cup olive oil
    • 4 medium carrots
    • 1/3 cup olive oil
    • 3 19-ounce cans cannellini or Great Northern beans
    • 2 parsley sprigs
    • 4 thyme sprigs
    • 3 celery ribs
    • 1/8 teaspoon ground cloves

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and g...

View full recipe at Epicurious

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