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Roast vegetable cassoulet
- 350g dried haricot beans
- a bundle of thyme, bay leaf and parsley stalks
- 3 medium onions , 1 quartered, 2 chopped
- 450g carrots , 2 quartered, rest in chunks
- 11 tbsp extra-virgin olive oil
- 2 celery sticks, chopped
- 4 garlic cloves , chopped
- 400g can chopped tomatoes
- 1 tsp light muscovado sugar
- 4 tsp chopped fresh tarragon
- 1 medium butternut squash , peeled, seeded and cut into chunks
- 1 medium celeriac , peeled and cut into chunks
- 1 tbsp Dijon mustard
- 4 tbsp chopped fresh parsley
- 85g fresh white bread crumbs
Directions:View on BBC Good Food
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