Cassoulet with Roasted Root Vegetables and Caper-Basil Oil | PCC Natural Markets

Cassoulet with Roasted Root Vegetables and Caper-Basil Oil

Serves: 8 to 10

Your rating: None (5 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.



Basil-Caper Oil



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.

Basil-Caper Oil

Combine all ingredients in a blender or food processor and process until smooth.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 31, 2009.

More about: root vegetables, white beans


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Volume/Qty, Please

This soup sounds lovely, but every recipe requires the number of servings or, at the very least, the amount of food that is produced. :>)


Hi Dee,

You are so right! This makes a big pot of soup, about
2-1/2 quarts, which would feed 8-10 people.


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