Vegetable Cassoulet with Herbes de Provence

Herbes de Provence mix

Ingredients:

• 1 tablespoon (15ml) thyme
• 1 tablespoon (15ml) rosemary
• 1 tablespoon (15ml) savory
• 2 teaspoons (10ml) lavender
• 1 teaspoon (5ml) tarragon
• ½ tablespoon (8ml) marjoram
• ½ tablespoon (8ml) oregano
• 1 teaspoon (5ml) bay leaf powder

Method:

1. Put all ingredients in a small bowl and mix together. Store in an airtight container.

Vegetable Cassoulet

Ingredients:

• ¼ cup (60ml) olive oil
• 1 onion, diced
• 4 garlic cloves, chopped
• 2 leeks, trimmed and dark top removed, chopped
• 2 celery ribs, trimmed and chopped
• 1 parsnip, trimmed and chopped
• 2 medium carrots, trimmed and chopped
• 1 tablespoon (15ml) Herbes de Provence
• 3 cups flageolet beans, cooked
• 4 cups (1L) vegetable broth
• ½ teaspoon (3ml) salt
• ½ teaspoon (3ml) fresh ground pepper
• 2 cups (480ml) chunky bread crumbs, from stale bread
• 3 tablespoons (45ml) olive oil
• 1 garlic clove, minced
• ¼ cup (60ml) fresh parsley, chopped
• 2 tablespoons (30ml) Grana Padano, grated

Method:

1. Preheat oven to 350oF (180oC).
2. Pour olive oil into a large pot and heat. Add onion, the 4 cloves of chopped garlic, leek, celery, parsnip, and carrot and cook a few minutes.
3. Sprinkle over Herbes de Provence and cook until vegetables starting to soften and brown.
4. Pour in cooked beans.
5. Pour stock into pot.
6. Simmer, stirring occasionally, for 30 minutes or until vegetables are tender.
7. Place bread crumbs into a bowl. Drizzle olive oil over top and sprinkle in the 1 clove of minced garlic. Add parsley and grated Grana Padano. Mix well.
8. Lay out bread crumb mixture onto a baking sheet and toast in the oven for 10-15 minutes or until golden, stirring once.
9. Scoop some bean mixture into a bowl, and top with toasted bread crumb mixture.