Cassoulet with Roasted Root Vegetables and Caper-Basil Oil
Serves: 8 to 10
This is an extremely simplified and yet truly delicious version of the classic French darling. The sweet, earthy tones of the root vegetables play so perfectly with the creamy texture of the fennel-scented beans and the savory flavor of the sausages.
- 2 cups cubed root vegetables in any combination (choose from carrots, parsnips, turnips, rutabagas, golden beets, Jerusalem artichokes and yams) Add to list
- 2 tablespoons olive oil, plus additional for tossing Add to list
- Salt and pepper, to taste Add to list
- 3 or 4 boneless, skinless chicken breasts, seasoned with salt and pepper Add to list
- 4 turkey or chicken Italian sausages, uncooked Add to list
- 3 cloves garlic, minced Add to list
- 1 small leek, sliced Add to list
- 2 teaspoons fennel seeds Add to list
- 1 teaspoon chopped fresh thyme Add to list
- 1 teaspoon chopped fresh sage Add to list
- 1 cup chopped canned tomatoes Add to list
- 1 cup chicken broth Add to list
- 3 cups cooked white beans Add to list
- Hot pepper sauce Add to list
Preheat oven to 400° F.
Toss root veggies with a little olive oil and salt; place in a single layer on a baking sheet. Place chicken and sausage on a separate baking sheet. Roast veggies for 10 to 12 minutes until tender, and sausage and chicken for 20 minutes, or until just done through. Cool meats slightly and cut into bite-sized chunks.
In a large heavy pot, heat 2 tablespoons olive oil over medium heat and cook garlic, leeks, fennel, thyme and sage for 1 or 2 minutes. Add chicken and sausage and cook until gently browned. Stir in tomatoes, chicken broth, beans and root vegetables. (I save a few of the roasted veggies for garnish.) Cover and simmer gently for 12 to 15 minutes. Taste and adjust the seasoning with salt, pepper and hot sauce.
Drizzle with the Basil-Caper Oil and serve in shallow bowls. Accompany with crusty, country-style bread, if desired.
Combine all ingredients in a blender or food processor and process until smooth.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 31, 2009.