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Roast vegetable cassoulet


Roast vegetable cassoulet Recipe

Ingredients:
  • 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:
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