Root Vegetable Cassoulet
Chef Andy Shelley
3 medium Leeks (white and pale green parts only)
5 or 6 baby carrots roasted (see below)
1 small celery root peeled and diced
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs, minced
3 (19 ounce) cans Cannellini Beans, rinsed and drained
4 baby turnips, roasted (see below)
4-5 baby candy stripe or golden beets, roasted (see below)
2 Tbsp. Tomato Paste
1 quart Vegetable stock
1 Portobello Mushroom, diced
1 bunch Root Spinach, chopped
1 cup panko breadcrumbs
For the Roasted Vegetables
Toss carrots in Olive Oil and Roast in 375 degree oven for 10-15 minutes. Carrots should be tender but not fully cooked
Toss Turnips and Beets in Olive Oil and Roast in 375 degree oven for 25-30 minutes. Turnips and beets should be tender but not fully cooked.
For the Cassoulet
In a Dutch oven, heat a few Tbsp. of olive oil, and add leeks, celery root, mushrooms and sauté until celery root is tender and leeks are translucent.
Add in chopped garlic and thyme, and cook for another minute.
Add and incorporate tomato paste and cook for 30 seconds.
Deglaze with about a cup of veggie stock and Stir in Cannellini Beans.
Add in chopped Root Spinach, and cook until spinach is wilted.
Gently bury the whole roasted carrots into the bean mixture.
Cut roasted turnips and beets in half and carefully mix into bean mixture.
Put the cassoulet into a 400 degree oven for 15 minutes, Checking every 5 minutes and adding vegetable stock if needed. You are looking for a baked beans consistency.
Toss Panko Breadcrumbs with 2 tbsp. olive oil
Pull Cassoulet out of oven and top with breadcrumb mixture and place under broiler until browned.