Pumpkin & parsnip cassoulet
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oil
- 2 large onionschopped
- 500g pumpkindeseeded, peeled and diced
- 500g parsnipdiced
- 3 garlic clovescrushed
- 2 x 425g cans mixed beansdrained
- 780g can tomatoes
- 225ml red wine
- 300ml vegetable stock
- 2 large sprigs fresh thyme
- 1 tbsp sugar
- 75g fresh breadcrumb
- 25g vegetarian parmesan-style cheese, grated
Nutrition: per serving
- kcal368
- fat9glow
- saturates2g
- carbs53g
- sugars3g
- fibre14g
- protein16g
- salt2.16g
Method
step 1
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.
step 2
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.
