Roasted Root Vegetable And White Bean Cassolette – a delicious recipe with baby red potatoes, parsnips, quarters, gold beets, carrots, red onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
place beans and any stock left into heavy pot add more stock if necessary to cover by 2 inches. add thyme and bay leafs cook until beans are tender.remove from heat and cool.meanwhile sprinkle all vegetables with olive oil salt and pepper.just to coat. place vegetables on sheet pan and roast in 400* oven until all are lightly browned and just soft. remove and cool to room temp.divide butter and oil in lrg sautee pan or braiser together.divide vegetables and beans into equal portions by servings.place vegetables and beans together into hot sautee panwhen sizziling add white wine(divided by serving) and deglaze pan. per serving add about a cup of reserved vegetable stock . reduce until thick and bubbly.adjust seasoning with more salt and pepper. serve immediatly.
1046
kcal
Calories
51
g
Fat
128
g
Carbs
27
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 1lb dried white beans soaked overnight in vegetable stock, 6sm whole baby red potatoes, 2lrg parsnips peeled rinsed cut into fourths, 2sm turnips peeled rinsed cut into quarters, and more.
Yes, Roasted Root Vegetable And White Bean Cassolette 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.
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