A cassoulet is traditionally a rich, hearty stew of various meat and or beans with a mix of starchy and aromatic vegetables and herbs.


  • Yarras Grove olive oil for frying

  • a tablespoon butter

  • 100g diced carrot

  • 100g diced turnip

  • 100g diced potato

  • 100g diced sweet potato

  • 100g diced Spanish onion

  • 100g diced celery

  • 200g white beans

  • ½ teaspoon Alpine Pepper (*Please see notes)

  • 2 litres vegetable stock

  • a generous pinch salt

  • Continental parsley


  • 1.

    In a large pot, drizzle in the olive oil & butter and sauté the celery, carrot & onion.

  • 2.

    Allow the vegetables to caramelise and season with salt, if desired.

  • 3.

    Add the vegetable stock, then the remaining vegetables.

  • 4.

    Bring to the boil and simmer for 45 minutes or until the potatoes are soft.

  • 5.

    Styling: Serve in a traditional cassoulet dish with a lid or a individual soup bowls.

  • 6.

    Garnish with chopped parsley.

  • 7.

    Serve with Riberry and blue cheese damper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1171kj
  • Fat Total 105g
  • Saturated Fat 16g
  • Protein 13g
  • Carbohydrate 47g
  • Sugar 6g
  • Sodium 229mg

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.

Powered by


*Alpine Pepper can be purchased at:

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings