Ingredients
For cassoulet
- 3 medium leeks (white and pale green parts only)
- 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
- 3 celery ribs, cut into 1-inch-wide pieces
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 4 thyme sprigs
- 2 parsley sprigs
- 1 Turkish or 1/2 California bay leaf
- 1/8 teaspoon ground cloves
- 3 (19-oz) cans cannellini or Great Northern beans, rinsed and drained
- 1 qt water
For garlic crumbs
- 4 cups coarse fresh bread crumbs from a baguette
- 1/3 cup olive oil
- 1 tablespoon chopped garlic
- 1/4 cup chopped parsley
Description
A Leek, Carrot, And Celery Mirepoix, Cooked Until Tender With White Beans, Gets A Crisp, Crunchy Texture And Rustic Flavor From A Garlicky Bread-crumb Topping.
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