pied de veau au harico blanc
un jolie pied de veau a déguster tendrement
Vegetable Cassoulet with Olive Oil Croutons - Made with Flageolet Beans & Mirepoix
Get recipe:
What Is Cassoulet?
Cassoulet is a richly flavored bean stew with origins in southern France… and what a satisfying and delicious pot of beans it is! Here I’ve created a vegetable cassoulet that’s as creamy as can be, and brimming with the aromas of fresh herbs and vegetables.
But to me, what makes cassoulet so special is the petite, pale-green flageolet beans. Their sweet flavor and soft texture are simply addictive. Here the tender beans are slow-simmered with a mirepoix of vegetables and served with crunchy sourdough croutons – the perfect contrast to the creamy dish.
Since this cassoulet is made without the large selection of meats that usually goes into the traditional dish, it doesn’t need to be cooked both on the stove and then in the oven. This vegetable cassoulet is simmered on the stove only, making it a much less time-consuming endeavor.
So here’s to a hearty vegetable cassoulet… a bowl full of goodness!
Roasted EGGPLANT & BEANS NUTRITION BOWL | HIGH PROTIEN Vegetarian and Vegan Meal Ideas
Roasted Eggplant & Beans Nutrition Bowl. High protein vegetarian and vegan meal Ideas for any day of the week.
???? Let me know if you enjoyed my healthy vegan nourish bowl recipe.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To roast the Eggplant and Red Bell pepper:
Olive oil
1 large Eggplant / Aubergine (490g approx. including skin)
1 large Red Bell Pepper (300g approx. including seeds/core)
Aluminum foil to cover the roasted vegetables
✅ ???? Ingredients:
1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH)
3/4 Cup / 140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH)
2 Cups / 1 can (540ml can) White Kidney Beans / Cannellini Beans
1/2 cup / 75g Carrots finely chopped
1/2 cup / 75g Celery finely chopped
1/3 cup / 50g Red Onion finely chopped
1/2 cup / 25g Parsley finely chopped
???? Salad Dressing:
3+1/2 Tablespoons Lemon juice OR TO TASTE
1+1/2 Tablespoon Maple Syrup OR TO TASTE
2 Tablespoon Olive Oil (I have used organic cold pressed olive oil)
1 Teaspoon minced/grated Garlic
1 Teaspoon Ground Cumin
Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt which is milder than the conventional salt so adjust accordingly)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
▶️ METHOD:
Pre-heat the oven at 400 F. Line a baking tray with parchment paper. Cut the eggplant in half. Score it in a crosshatch diamond pattern about 1 inch deep. Brush with olive oil. Cut the red bell pepper in half and remove the seeds/core, brush with olive oil. PLACE BOTH THE EGGPLANT AND PEPPER FACE DOWN on the baking tray.
✅???? NOTE: IT'S REALLY IMPORTANT THAT YOU PUT IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly.
Bake in a pre-heated oven at 400 F for about 35 minutes or until the vegetables are nicely roasted and soft. Once roasted remove from the oven place it on a cooling rack. Allow it to cool down.
✅???? MAKE SURE TO COVER IT, THIS WILL LOOSEN THE SKIN of the vegetables and make it easy to peel the skin.
Drain the cooked white kidney beans (cannellini beans) and rinse it with water. Now let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS here.
To a small bowl, add lemon juice, maple syrup, olive oil, minced garlic, salt, ground cumin, black pepper, cayenne pepper. Mix thoroughly until well combined. Set it aside.
By now the roasted eggplant and pepper would have cooled off. So uncover and peel the skin of the bell pepper and CHOP IT VERY FINELY ALMOST INTO A MASH. Scoop the pulp of the roasted eggplant and discard the skin, CHOP IT VERY FINELY BY RUNNING THE KNIFE SEVERAL TIMES UNTIL IT TURNS INTO A MASH.
✅???? IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing.
Transfer the roasted eggplant and pepper to a large bowl. Add the cooked kidney beans (cannellini beans), chopped carrot, celery, red onion, parsley and the dressing. Mix thoroughly.
Cover the bowl and CHILL IN THE REFRIGERATOR FOR 2 HOURS, TO ALLOW THE BEANS TO ABSORB THE DRESSING. DO NOT SKIP THIS STEP.
Once chilled, it's ready to serve. This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. It stores well in the refrigerator for 3 to 4 days (in an airtight container).
▶️ IMPORTANT NOTES:
???? After brushing the raw eggplant and pepper with olive oil, MAKE SURE TO PLACE IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly
???? Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS
???? IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing
???? This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. Stores well in the refrigerator for 3 to 4 days (if stored well in an airtight container)
**********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Ready Steady Cook - Sn 15: Ep.112
Chefs Brian Turner and Gino D'Acampo cook with school teachers.
???? La potée campagnarde
⚖️ Quantités de la recette :
???? Livre Cuisinez bien accompagné version 2023 :
???? Tout le matériel que j'utilise pour cette recette :
______________________________________
???? Abonnez-vous pour ne rien louper :
_______________________________________
✉️ Si vous rencontrez des difficultés dites le moi en commentaire.
Je vous aiderais et cela aidera les autres personnes qui rencontreront les mêmes difficultés.
_______________________________________
????. Retrouvez-moi aussi sur :
Mon site
Facebook
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_______________________________________
©️ Remerciements
Chef & producteur - Philippe Etchebest
Co-producteur - Charles Toulza
Réalisation, Montage, Motion Design - Hugo Delmotte
Chargée de production - Rachel Cann
Assistant cuisiner - Simon Baudouin
Mix son - Swann Brosset⚖️ Quantités de la recette :
???? Livre Cuisinez bien accompagné :
???? Tout le matériel que j'utilise pour cette recette :
______________________________________
???? Abonnez-vous pour ne rien louper :
_______________________________________
✉️ Si vous rencontrez des difficultés dites le moi en commentaire.
Je vous aiderais et cela aidera les autres personnes qui rencontreront les mêmes difficultés.
_______________________________________
????. Retrouvez-moi aussi sur :
Mon site
Facebook
Instagram
Pinterest
Twitter
_______________________________________
©️ Remerciements
Chef & producteur - Philippe Etchebest
Co-producteur - Charles Toulza
Réalisation, Montage, Motion Design - Hugo Delmotte
Chargée de production - Rachel Cann
Assistant cuisiner - Simon Baudouin
Mix son - Swann Brosset
Funny People Making Food - Episode 6 - Mia Jackson
Buckle up for a ride to the French countryside as Chef Erica Wides and comedian Mia Jackson show you how to create a classic Cassoulet. Your friends may judge you, but who cares? Just means more delicious duck for you! In this episode you'll learn:
- The sultry pleasures of getting roasted in your own fat
- The correct way to cut an onion, without a visit to urgent care! (sponsors wanted)
- That this world has 'special hogs' that deserve to be treated as such
- And...How to cook Cassoulet!! (Recipe Below)
Check out our funny friends;
Mia Jackson -
April Body -
Micah Sherman -
Nathan Habib -
Semi-Simplified Cassoulet
Serves 6-8
1 pound white beans; flageolet, cannellini, navy, or great northern. Soaked overnight OR 2 cans white beans, not drained.
1 head garlic, cut crosswise in half
1 small onion, halved
1 bay leaf
2 cloves
4 sprigs thyme, separated
2-3 ounces slab bacon or bacon ends, cut into 1” chunks
1-2 duck confit legs, or fresh duck legs
2 boneless, center cut pork chops or smoked pork chops
1 medium onion, peeled and diced
2 tablespoons tomato paste
1/3 cup bread crumbs or panko
Olive oil or bacon fat as needed
Thyme leaves as desired for garnish
Step 1, the beans:
If using canned beans, skip this step and proceed to step 2.
If using dried beans: Drain the soaked beans and place them in a large, deep saucepan. Using the cloves like tacks, pin the bay leaf to one cut side of an onion half. Add both halves of onion to bean pot. Cut garlic crosswise and add to pot, along with 2 sprigs of thyme. Cover with at least 3 inches of water and bring to a simmer. Cook until the beans are tender, about 1 hour. When cooked, leave the beans in the liquid to cool. Discard the onion but reserve the garlic.
Step 2, the meats:
Place a large, deep sauté pan or dutch oven over medium heat. Add the bacon pieces. Cook until the bacon is browned and releasing some fat. Set the bacon aside, season the duck legs and pork chops with salt and pepper and brown the duck and pork in the bacon fat on all sides. Make sure the duck skin is nice and browned. Set the meats aside.
Step 3, the rest of it:
Preheat the oven to 375. Add the diced onions and tomato paste to the pan and sauté over medium heat until the onion is soft and the tomato paste darkens. Add the remaining 2 sprigs thyme.
Return all the meats and bacon to the pan. Using a slotted spoon, transfer the beans to the pot, then add enough bean liquid to cover the meats and beans completely. If you need more liquid, add water or chicken stock as needed to cover by 2 inches. Add the reserved garlic halves from the beans and bring the pan to a simmer. Cover the pan, then place in the oven.
Cook for 1- 1 1/2 hours or until the meats are very tender.
Step 4, finishing:
Once the meats are very tender, combine the bread crumbs and olive oil or bacon fat in a small bowl until the crumbs look like damp sand. Spread the crumbs over the cassoulet, then return to the oven uncovered, for another 20-30 minutes, or until the crumbs are browned and the edges look deeply browned. Remove from oven and allow to cool for 10 minutes, then serve, garnished with a sprinkle of thyme leaves as desired and serve to your judgy friends