An onion, carrot, and celery combination, called a mirepoix, is the basis for this rustic, rich, French dish. There are three steps to this recipe, including the preparation of lovely garlic bread crumbs. To save time, omit this step and replace crumbs with a French baguette or crusty whole grain bread.
Don’t let all the steps and ingredients scare you – every bite will be worth your efforts.
STEP ONE
Shallot and Sweet Onion Confit
2 tablespoons unsalted butter or olive oil
3/4 cup shallots, chopped
1-1/2 cups sweet yellow onion, chopped to same size as shallots
2 tablespoons water
1/2 teaspoon sea salt
STEP TWO
Cassoulet
1/3 cup olive oil
1/2 cup shallots, chopped
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 large garlic cloves, chopped
5 thyme sprigs
1/4 cup Italian parsley, chopped
1 bay leaf
1/8 teaspoon freshly ground cloves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 15-ounce can cannellini or Great Northern beans, rinsed and drained
1 cup roasted butternut squash, mashed (about 1 small squash)*
1/2 cup sun-dried tomatoes, re-hydrated with boiling water; let stand for 5 minutes, drain
3-1/2 cups low sodium vegetable broth
1/3 cup red wine
2 teaspoons apple cider vinegar
STEP THREE
Garlic Crumbs - Make garlic crumbs while cassoulet simmers
2 cups coarse fresh bread crumbs from a baguette
1/4 cup olive oil
2 teaspoons chopped garlic
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
