Recipes Included On This Page Vegetable Cassoulet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetable Cassoulet Recipe By : The Inspired Vegetarian by Louise Pickford p. 58 Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STOCK: 1 cup dried white haricot beans -- soaked overnight 3 cups water 1 stalk celery -- 3" pieces 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh sage 1 bay leaf 6 black peppercorns STEW: 5 tablespoons olive oil 1 clove garlic -- crushed 1 cup peeled pearl onions 2 cups chopped carrots 1 fennel bulb-trimmed and finely chopped 3 cups chopped fresh mushrooms 1 medium globe eggplant -- coarsely chopped 2 ripe tomatoes, peeled -- seeded and chopped 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1/2 cup dry white wine 1/2 cup tomato juice 1/3 cup red lentils TOPPING: 1 cup freshly grated Parmesan cheese 1 cup fresh whole wheat bread crumbs Drain the soaked beans, place in a 3-quart saucepan, and pour in the water. Tie the celery, thyme, rosemary, sage, bay leaf, and peppercorns in a small piece of cheesecloth and add to the pan. Bring to a boil and cook over high heat for 10 minutes, then reduce the heat, cover, and simmer gently for 45 to 50 minutes, until the beans are tender. Discard the cheesecloth rag, reserve the beans, and strain the stock into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups. Reserve. Preheat the oven to 375°F. Lightly oil a shallow ovenproof dish with a 2-quart capacity. For the stew, heat 2 tablespoons of the oil in a large skillet and sauté the garlic, onions, carrots, and fennel for 10 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels. Add the remaining oil to the pan and stir-fry the mushrooms, eggplant, tomatoes, thyme, and rosemary for 5 minutes. Return the onion mixture to the pan, add the wine, and cook over high heat until most of the juice is evaporated. Stir in the tomato juice, lentils, and reserved stock and simmer, uncovered, over a low heat for 15 minutes. Add the reserved beans, cover, and simmer gently for 10 minutes more. Spoon the stew into the prepared dish, sprinkle the cheese and bread crumbs on top, and bake for 30 minutes, until bubbling and golden. Serve hot. Serves 6 to 8. Posted on FareShare 1-2000 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - NOTES : Vegetarian version of the classic French casserole of beans and sausages.

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