Golden Beet Cassoulet

1. 1

   Melt 2 tablespoons of butter over medium-high heat in a large, heavy bottomed Dutch oven with a lid. Saute the onion, carrot, and celery with salt, white pepper, bay, celery seed, and thyme, until the vegetables are soft and translucent but not browned, about 5 minutes. Add the golden beet root (set greens aside for later in the process) and continue to cook 3 to 5 minutes additional minutes. Add the garlic and saute for an additional 1 minute.

2. 2

   Add the remaining 2 tablespoons of butter to the mixture and allow to melt before adding the flour. Stir and cook the flour 2 minutes. Add the milk, stirring constantly to avoid lumps, and scrape up any brown bits that have formed on the bottom of your pot. Season with fresh nutmeg and add the cloves. Cook for 5 to 6 minutes at a low simmer until the milk has thickened enough to coat the back of a spoon. At this point you can remove the cloves (unless you think you can still find them once the beans have been added!)

3. 3

   Add the cannellini beans, then Add your white wine and the reserved beet greens, and stir to combine. Cover the pot with a lid and let the beet greens wilt, stirring occasionally, about 5 minutes. Taste for seasoning and add salt and pepper to taste.

4. 4

   While the greens are wilting, make the garlic breadcrumbs: Melt 2 tablespoons of butter with one clove of minced garlic in a heavy-bottomed saute pan over medium-high heat. Toss the breadcrumbs in the butter and salt and pepper, and stir constantly until brown and toasty. Serve the cassoulet in bowls topped with the garlicky bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.