Vegetarian Cassoulet

Name: Vegetarian Cassoulet
Yield: Makes 4 to 6 servings
Ingredients: 3 medium leeks (white and pale green parts only); 4 medium carrots, halved lengthwise and cut into 1-inch pieces; 3 celery ribs, cut into 1-inch pieces; 4 garlic cloves, chopped; 1/4 cup olive oil; 4 sprigs fresh thyme; 2 sprigs fresh parsley; 1 Turkish or 1/2 California bay leaf; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 (19-ounce) cans cannellini or great northern beans, rinsed and drained; 1 quart water; 4 cups coarse fresh bread crumbs from a baguette; 1/3 cup olive oil; 1 tablespoon chopped garlic; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup chopped fresh parsley

November 7, 2012

In this protein-packed vegetarian version of the French bistro classic, tangy leeks and a garlic-herb bread-crumb topping mean that you won’t miss the sausage and duck that you’d find in a traditional cassoulet. Best of all, this one-pot wonder takes considerably less time to assemble and cook than a meat-lover’s cassoulet. For an easy flavor boost, substitute vegetable broth for the water, and add a can of fire-roasted tomatoes.

Recipe notes

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