A cassoulet is traditionally a rich, hearty stew of various meat and or beans with a mix of starchy and aromatic vegetables and herbs.
In a large pot, drizzle in the olive oil & butter and sauté the celery, carrot & onion.
Allow the vegetables to caramelise and season with salt, if desired.
Add the vegetable stock, then the remaining vegetables.
Bring to the boil and simmer for 45 minutes or until the potatoes are soft.
Styling: Serve in a traditional cassoulet dish with a lid or a individual soup bowls.
Garnish with chopped parsley.
Serve with Riberry and blue cheese damper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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