White bean cassoulet

Serves: 4

Difficulty:
Ingredients
Yarras Grove olive oil for frying
a tablespoon butter
100g diced carrot
100g diced turnip
100g diced potato
100g diced sweet potato
100g diced Spanish onion
100g diced celery
200g white beans
½ teaspoon Alpine Pepper
2 litres vegetable stock
a generous pinch salt
Continental parsley

Method

1. In a large pot, drizzle in the olive oil and butter and sauté the celery, carrot and onion
2. allow the vegetables to caramelise and season with salt, if desired
3. add the vegetable stock, then the remaining vegetables
4. bring to the boil and simmer for 45 minutes or until the potatoes are soft

Styling

1. Serve in a traditional cassoulet dish with a lid or a individual soup bowls
2. garnish with chopped parsley
3. serve with Riberry and blue cheese damper

Notes

A cassoulet is traditionally a rich, hearty stew of various meat and or beans with a mix of starchy and aromatic vegetables and herbs.

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Dining Downunder Cookbook
This Australian recipe of White bean cassoulet is included in the Dining Downunder Cookbookwhich can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Hydro Majestic Hotel in the Blue Mountains

Recipe By: Benjamin Christie

A cassoulet is traditionally a rich, hearty stew of various meats and or beans with a mix of starchy and aromatic vegetables and herbs. Use any root vegetables you can get including parsnips, swedes, yams or even beetroot. You can obviously add other flavourings too but remember, the damper has plenty of complexity of taste.

White bean cassoulet

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