Root Vegetable Cassoulet
Recipe courtesy of Daniel Boulud's Cafe Boulud Cookbook. Published by Scribner, 1999
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- Recipe categories: Beans and Legumes, Vegetables, Turnip, Carrot, Celery, Tomato,
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Total Reviews: 3
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By cupcake absolute
Near Yorktown,VA.
on July 07, 2011
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The celery should read,"6 ribs".Stalks are an entire "sleeve of Celery". Also, if the Garlic requires the "germ" removed, then it's OLD. If green centre, throw out!Ruins the dish. Paper of cloves' bulb should be tight and firm to touch.Saving those whom may be unawares...
By dina.pancoast_9...
Eustis, FL
on December 21, 2008
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I LOVE meat cassoulet and I wasn't disappointed with the flavors in this veggie version. It's a very satisfying vegetarian dish and you feel great about yourself after eating it...so healthy. I substituted canned beans (just added them later and it came out fine.
By jennifam_1497909
Chesnut Ridge, NY
on November 20, 2004
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The recipe is fine as a vegetarian option to this classical dish. However, when folks go to eat cassoulet I think most are expecting meat, like the classic sausage and confit. I would love to see some fun veggie items added to this one, like chunks of portabello s or soy sausages. Maybe both! If you do not look and smell like a cassoulet, you may be a whole other dish entirely.