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Vegetarian Cassoulet

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Back when my husband wasn’t a vegetarian, duck cassoulet was just the type of thing he liked to order at a French bistro. But, alas, he no longer eats meat and with 2 kiddos we’re not frequenting so many French bistros. I was dreaming of cassoulet the other day and I realized it’s the beans and the veggies I liked so much so I thought I’d give a veggie version a whirl.


My kid helped out by picking all the herbs off their stems and also made it is duty to properly rinse the beans. To my great surprise he was just as excited about eating the cassoulet as he was about making it.


The baby was a fan too. I just love this cassoulet sharing moment I caught on camera. I’m posting it so I can show them how they used to get along once she starts walking around the house stealing all his toys. Now for the recipe…

Vegetarian Cassoulet
adapted from Epicurious [5]

Prep Time: 15 mins  Cooking Time: 45 mins

2 medium leeks, halved lengthwise + cut into 1/2 inch pieces  (white and pale green parts only)
6 to 8 medium carrots, halved lengthwise and cut into 1/2 inch-wide pieces
4 to 6 celery ribs, cut into 1-inch-wide pieces
1 sweet potato, peeled and cut into 1/2 inch-wide cubes
2 garlic cloves, pressed
1/4 cup olive oil
6 thyme sprigs, leaves removed
1 tablespoon chopped fresh parsley
1 bay leaf
2 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart vegetarian broth
salt and pepper

Heat oil over medium heat in a large pot. Cook leeks until soft. Add carrots, sweet potato, celery, thyme leaves and parsley. Cook until veggies are just starting to soften. Add the garlic and cook for 2 or 3 more minutes. Pour in the broth and add the bay leaf. Bring to a boil then cover and reduce to a simmer. Simmer for 10 to 15 minutes. Stir in beans, and simmer for 5 to 10 more minutes until veggies are tender but not falling apart. Add salt and pepper to taste. Makes 4 to 6 servings.

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