This recipe first appeared in Woman's Day.
Fast cassoulet with sourdough topping
This fast cassoulet recipe is perfect when you want to enjoy the flavours of this French classic in a snap. Finished with a golden sourdough and parmesan topping, this dish is comfort food at its best
- 20 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
- 1 tablespoon olive oil
- 500 gram pork chipolatas
- 1 carrot, roughly chopped
- 1 celery stalk, chopped
- 1 red onion, peeled, chopped
- 1 garlic clove, whole
- 250 gram Swiss brown mushrooms, quartered
- 1 bacon rasher, sliced
- 2 bay leaves
- 1 tablespoon sage leaves, chopped
- 1/2 cup red wine
- 2 x 400g cans diced tomatoes with mixed herbs
- 400 gram can cannellini beans, rinsed, drained
- 400 gram can borlotti beans, rinsed, drained
- 1/2 cup char-grilled capsicum, chopped
Crouton topping
- 150 gram stale sourdough bread
- 1/3 cup grated parmesan
- 1 tablespoon olive oil
- 2 tablespoon parsley, finely chopped
Method
- 1Preheat oven to hot, 200°C.
- 2In a large flame-proof casserole dish, heat oil on high. Cook chipolatas for 3-4 minutes, turning, until browned. Transfer to a plate.
- 3In a food processor, combine carrot, celery, onion and garlic. Pulse until finely chopped.
- 4Using the same pan, sauté mushrooms, bacon, vegetable mixture, bay leaves and sage for 8-10 minutes until soft and fragrant. Pour wine into pan and simmer for 3-4 minutes until liquid is reduced by half.
- 5For the crouton topping: Tear bread into rough 2cm croutons. Place in a large bowl with parmesan, oil and parsley. Toss to coat and season well.
- 6Return sausages to pan with tomatoes, beans and capsicum. Bring to a simmer. Scatter crouton topping evenly over top. Bake in oven for 15 minutes until golden brown and crisp.
Notes
- When fresh tomatoes are cheap, ripe and plentiful, use in place of canned.
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