Simple and Sophisticated Cassoulet with Roasted Root Vegetables and Caper-Basil Oil

Serves: Serves 8 to 10

Your rating: None (5 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free

This is an extremely simplified and yet truly delicious version of the classic French darling. When the weather chills and the leaves start to blow across my yard, this is what my soul hungers for! 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. And, by the way, try the Caper-Basil Oil on all of your winter soups, pastas and braised dishes. It really sparks!

Ingredients

Cassoulet

  • 2 cups cubed root vegetables in any combination (choose from carrots, parsnips, turnips, rutabagas, golden beets, Jerusalem artichokes, and yams) Add to list
  • Olive oil Add to list
  • Salt and freshly ground 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 seed Add to list
  • 1 teaspoon chopped fresh thyme Add to list
  • 1 teaspoon chopped fresh sage Add to list
  • 1 cup Muir Glen fire-roasted chopped tomatoes Add to list
  • 1 cup chicken broth Add to list
  • 3 cups cooked white beans (PCC sells excellent organic canned beans, or you can cook your own) Add to list
  • Hot pepper sauce Add to list
  • Basil-Caper Oil for garnish (recipe below) Add to list

Basil-Caper Oil

Preparation

Cassoulet

Preheat oven to 400° F.

Toss the root veggies with a little olive oil and salt and place in a single layer on a baking sheet. Place the chicken and sausage on a separate baking sheet. Roast the veggies for 10 to 12 minutes until tender, and the sausage and chicken for 20 minutes, or until just done through. Cool the meats slightly and cut into bite-sized chunks.

In a large heavy pot, heat 2 tablespoons olive oil over medium heat and cook the garlic, leeks, fennel, thyme and sage for 1 or 2 minutes. Add the chicken and sausage and cook until gently browned. Stir in the 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.

Basil-Caper Oil

Combine all the 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.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: basil, capers, chicken, cruciferous vegetables, root vegetables, white beans

Comments

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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. :>)

amounts

Hi Dee,

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

Thanks,
Lynne

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