Pumpkin & parsnip cassoulet
This warming dish is perfect for a weekend get-together
- Prep: 20 mins
Cook: 1 hrs 25 mins
- Serves 6
- Easy
Ingredients
- 2 tbsp olive oil
- 2 large onions, chopped
- 500g pumpkins, deseeded, peeled and diced
- 500g parsnips, diced
- 3 garlic cloves, crushed
- 2 x 425g cans mixed beans, drained
- 780g can tomatoes
- 225ml red wine
- 300ml vegetable stock
- 2 large sprigs fresh thyme
- 1 tbsp sugar
- 75g fresh breadcrumbs
- 25g vegetarian parmesan -style cheese, grated
Guests running late?
Don’t worry if your guests are late – turn the oven down to 150C/fan 130C/gas 2 and leave for up to 1 hour.
Method
-
Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing
the beans and vegetables beneath the liquid.
-
Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.
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