Vegetable-Bean Cassoulet

Ingredients

1 medium-sized rutabaga, peeled and diced
1 pound shallots
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound Yukon gold potatoes (about 3 cups diced; peeling optional)
1/2 teaspoon salt
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried marjoram or oregano
1 1/2 teaspoons dried thyme
1 cup dry red wine
2 large carrots, chopped into 1-inch pieces
1 large stalk celery, diced
1 tablespoon minced garlic
1 1/2 cups low-sodium vegetable broth
3 packed cups stemmed, chopped kale (1/2 pound)
6 cups cooked white peas or navy beans (4 15-ounce cans, rinsed and drained)
Fresh bread crumbs, optional
Freshly ground black pepper to taste

Description

Make This Dish Ahead Of Time, And Freeze In Individual Portions.

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