1-pot: Fuss-free Cassoulet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1/2 lbs: Kielbasa sausage, cubed
2: Onions, chopped
2: Garlic cloves, minced
2: Carrots, sliced
2: Celery stalks, chopped
1/2 tsp: Dried thyme,
1/4 tsp: Pepper,
pn Cloves,
19 ounce: Canned tomatoes,
3/4 cup: Chicken stock,
1: Bay leaf,
38 ounce: Canned white pea beans, drained and rinsed
TOPPING
2 tbsp: Butter,
2: Garlic cloves, minced
2 cup: Fresh bread crumbs,
2 tbsp: Fresh parsley, chopped
Directions:
The traditional French dish takes days to prepare and contains a
generous portion of high-fat meats. By using sausage only,
preparation time, fat and calories are all cut down without
sacrificing flavour.
In large Dutch oven, heat oil over medium heat; cook sausage, onions,
garlic, carrots, celery, thyme, pepper and cloves, stirring, for
about 5 minutes or until onions are softened. Add tomatoes, breaking
up with fork. Add chicken stock and bay leaf; bring to boil. Add
beans; reduce heat and simmer for about 30 minutes or until slightly
thickened. Discard bay leaf.
[Can be prepared to this point, cooled, covered and refrigerated for
up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up
to 36 hours. Add 45 minutes to 1 hour to baking time.]
Topping: In saucepan, melt butter over medium heat. Add garlic; cook
for about 2 minutes or until softened. Stir in bread crumbs and
chopped parsley; sprinkle over cassoulet. Bake in 350F 180C oven for
about 30 minutes or until crusty and golden on top, bubbly and heated
through.
6 servings for $13.20CDN [Nov 95]
Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g
carbohydrate, very high source fibre, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
generous portion of high-fat meats. By using sausage only,
preparation time, fat and calories are all cut down without
sacrificing flavour.
In large Dutch oven, heat oil over medium heat; cook sausage, onions,
garlic, carrots, celery, thyme, pepper and cloves, stirring, for
about 5 minutes or until onions are softened. Add tomatoes, breaking
up with fork. Add chicken stock and bay leaf; bring to boil. Add
beans; reduce heat and simmer for about 30 minutes or until slightly
thickened. Discard bay leaf.
[Can be prepared to this point, cooled, covered and refrigerated for
up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up
to 36 hours. Add 45 minutes to 1 hour to baking time.]
Topping: In saucepan, melt butter over medium heat. Add garlic; cook
for about 2 minutes or until softened. Stir in bread crumbs and
chopped parsley; sprinkle over cassoulet. Bake in 350F 180C oven for
about 30 minutes or until crusty and golden on top, bubbly and heated
through.
6 servings for $13.20CDN [Nov 95]
Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g
carbohydrate, very high source fibre, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp