Last night I posted my first two blogs to my Facebook friends and family. I've been amazed reading all the feedback and interest it has generated in just one day! I actually started my "clean challenge" six days ago but have only blogged two days. (It took me four days to muster up the courage!!) This is probably confusing to no one but myself but I need some catching up to do as I do want to do this in real time. So - hear we go.........
I made this cassoulet Monday night. On Tuesday, when India and I were both home sick, I was so relieved that I had made a dish that lasts well, feeds many and could serve as a great leftover dinner. It meant I could nurse myself back to health with a chamomile tea and my two favorite girls cuddled by my side watching Frozen.
This is one of my favorite vegetarian dishes and it is vegan and gluten free (if you skip the breadcrumbs on top). And even my meat-loving husband agrees that it is delicious. It makes a lot so if you are less than a small army you will probably have enough left over for another meal.
Why is this a great Clean Cuisine meal???
Beans - Great source of Protein, Lowers Cholesterol, Reduces risks of many Cancers
Butternut Squash - Vatamin A, Vitamin C and Potassium
Celeriac - High in Antioxidants, Fiber and Anti-Cancer agents
Carrots - Beta-Carotene which becomes Vitamin A and Antioxidants
You have to start early with this meal so it's a great thing to make on a Sunday afternoon.
Why is this a great Clean Cuisine meal???
Beans - Great source of Protein, Lowers Cholesterol, Reduces risks of many Cancers
Butternut Squash - Vatamin A, Vitamin C and Potassium
Celeriac - High in Antioxidants, Fiber and Anti-Cancer agents
Carrots - Beta-Carotene which becomes Vitamin A and Antioxidants
You have to start early with this meal so it's a great thing to make on a Sunday afternoon.
350 g/ 12 oz dried haricots blancs/ white beans
1 fresh bouquet garni (bunch of fresh thyme, bay leaf and parsley)
3 onions, 1 quartered and 2 chopped
450 g/ 1 lb carrots, 2 quartered and the rest chopped in chunks
11 Tablespoons olive oil
2 celery stalks, chopped
4 garlic cloves, chopped
400 g / 14 oz can of chopped tomatoes
1 tsp sugar
4 tsp chopped fresh tarragon
1 medium butternut squash, peeled, seeded and chopped into chunks
1 medium celariac, peeled and chopped into chunks
1 Tablespoon dijon mustard
4 Tablesoons chopped parsley
Put the dried beans in a large pot and cover with plenty of water. Bring water to a boil, lower heat and simmer 5 minutes and then remove from the heat and let sit for two hours, covered.
Drain beans and cover again with fresh water. Add the bouquet garni and quartered onion and carrots. Bring the water to a boil and then simmer the beans for about one hour, until tender. Drain the beans, reserving 1 liter of the cooking liquid, and discard the vegetables.
Preheat the oven to 200C/400F.
In a large sauté pan heat 3 tablespoons of oil and add the chopped onions and celery. Sauté a few minutes before adding the garlic. Sauté three minutes until soft and fragrant. Add the tomatoes, sugar, half the tarragon and season with salt and pepper. Add 1 pint (2 cups) of the bean cooking liquid and bring mixture to a simmer.
Partially cover the pan with a lid and let simmer thirty minutes.
Toss the chopped carrots, butternut squash and celeriac with 5 tablespoons of olive oil and spread on a large baking sheet. Roast about 30 minutes.
Lower oven heat to 180C/360F.
Remove roasted vegetables from oven and mix together with beans. Add the tomato mixture, dijon mustard and half of the parsley and mix to combine. You want the mixture to be nice and moist. If it seems dry add a bit more of the bean cooking liquid. Season with salt and pepper if needed.
Pour it all into a large baking dish. Combine the remaining parsley, tarragon and breadcrumbs (if using) and scatter over top. Drizzle with remaining oil. Place in the oven and bake for about 45-50 minutes.
Serve it with a simple tossed salad and some nice bread.
Voila!
Put the dried beans in a large pot and cover with plenty of water. Bring water to a boil, lower heat and simmer 5 minutes and then remove from the heat and let sit for two hours, covered.
Drain beans and cover again with fresh water. Add the bouquet garni and quartered onion and carrots. Bring the water to a boil and then simmer the beans for about one hour, until tender. Drain the beans, reserving 1 liter of the cooking liquid, and discard the vegetables.
Preheat the oven to 200C/400F.
In a large sauté pan heat 3 tablespoons of oil and add the chopped onions and celery. Sauté a few minutes before adding the garlic. Sauté three minutes until soft and fragrant. Add the tomatoes, sugar, half the tarragon and season with salt and pepper. Add 1 pint (2 cups) of the bean cooking liquid and bring mixture to a simmer.
Partially cover the pan with a lid and let simmer thirty minutes.
Toss the chopped carrots, butternut squash and celeriac with 5 tablespoons of olive oil and spread on a large baking sheet. Roast about 30 minutes.
Lower oven heat to 180C/360F.
Remove roasted vegetables from oven and mix together with beans. Add the tomato mixture, dijon mustard and half of the parsley and mix to combine. You want the mixture to be nice and moist. If it seems dry add a bit more of the bean cooking liquid. Season with salt and pepper if needed.
Pour it all into a large baking dish. Combine the remaining parsley, tarragon and breadcrumbs (if using) and scatter over top. Drizzle with remaining oil. Place in the oven and bake for about 45-50 minutes.
Serve it with a simple tossed salad and some nice bread.
Voila!
Notes - You can prepare this a day ahead of baking. Just keep it refrigerated and moisten it a bit with the cooking liquid if it seems dry the next day before baking it.
Fun Fact - When looking into the nutritional value of carrots I learned that if you buy fresh carrots from the market with their beautiful stalks still attached you should cut them off as soon as you get home -not only so they fit in the fridge but because the stalks will soak up and steal all the nutrients from the carrots.
Naughty Stalks!
Fun Fact - When looking into the nutritional value of carrots I learned that if you buy fresh carrots from the market with their beautiful stalks still attached you should cut them off as soon as you get home -not only so they fit in the fridge but because the stalks will soak up and steal all the nutrients from the carrots.
Naughty Stalks!
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