Ingredients
- 3 medium Leeks (white and pale green parts only)
- 5 or 6 Baby Carrots roasted (see below)
- 1 small Celery Root peeled and diced
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 4 thyme sprigs, minced
- 3 (19-ounce) cans cannellini beans, rinsed and drained
- 4 baby turnips, roasted (see below)
- 4-5 baby candy stripe or golden beets, roasted (see below)
- 2 tbsp tomato paste
- 1 quart vegetable stock
- 1 portobello mushroom, diced
- 1 bunch root spinach, chopped
- 1 cup panko breadcrumbs
Directions
For the Roasted Vegetables
Step 1
Toss carrots in Olive Oil and Roast in 375 degree oven for 10-15 minutes. Carrots should be tender but not fully cooked
Step 2
Toss Turnips and Beets in Olive Oil and Roast in 375 degree oven for 25-30 minutes. Turnips and beets should be tender but not fully cooked.
For the Cassoulet
Step 1
In a Dutch oven, heat a few Tbsp. of olive oil, and add leeks, celery root, mushrooms and sauté until celery root is tender and leeks are translucent.
Step 2
Add in chopped garlic and thyme, and cook for another minute.
Step 3
Add and incorporate tomato paste and cook for 30 seconds.
Step 4
Deglaze with about a cup of veggie stock and Stir in Cannellini Beans.
Step 5
Add in chopped Root Spinach, and cook until spinach is wilted.
Step 6
Gently bury the whole roasted carrots into the bean mixture.
Step 7
Cut roasted turnips and beets in half and carefully mix into bean mixture.
Step 8
Put the cassoulet into a 400 degree oven for 15 minutes, Checking every 5 minutes and adding vegetable stock if needed. You are looking for a baked beans consistency.
Step 9
Toss Panko Breadcrumbs with 2 tbsp. olive oil
Step 10
Pull Cassoulet out of oven and top with breadcrumb mixture and place under broiler until browned.
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