Pumpkin & Parsnip Cassoulet Recipe

Name: Pumpkin & Parsnip Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large onions, chopped; 1 lb pumpkin, deseeded, peeled and diced; 1 lb parsnip, diced; 3 garlic cloves, crushed; 2 (14 ounce) cans mixed beans, drained; 2 (14 ounce) cans tomatoes; 1 cup red wine; 1 cup vegetable stock; 2 sprigs fresh thyme; salt and pepper; 1 tablespoon sugar; 3 ounces fresh breadcrumbs; 1 ounce parmesan cheese, grated

Servings: persons

2 tablespoons olive oil
2 large onions, chopped
1 lb pumpkin, deseeded, peeled and diced
1 lb parsnip, diced
3 garlic cloves, crushed
2 (14 ounce) cans mixed beans, drained
2 (14 ounce) cans tomatoes
1 cup red wine
1 cup vegetable stock
2 sprigs fresh thyme
salt and pepper
1 tablespoon sugar
3 ounces fresh breadcrumbs
1 ounce parmesan cheese, grated

1
Heat oven to 350F Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.
2
Add pumpkin, parsnips and garlic and cook for a further 3 minutes Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning.
3
Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
4
Sprinkle the top with breadcrumbs and grated cheese.
5
Cover, then cook for 40 minutes Uncover, and cook for a further 40 minutes Serve with garlic bread.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large onions, chopped, 1 lb pumpkin, deseeded, peeled and diced, 1 lb parsnip, diced, and more.

Yes, Pumpkin & Parsnip Cassoulet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin & Parsnip Cassoulet

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