Just in time for the holidays, we have a vegetarian twist on the traditional French cassoulet! Traditional cassoulets are made with white beans and meat confit, sausages, etc. but we are far from traditional here at Vegiholic!
While we stayed true to the classic French dish by slow cooking and using white beans, we chose to use a homemade vegetable stock and root vegetables. –Ooh, and don’t forget the wine! A cassoulet is normally made in a vessel of sorts (a deep, round earthward pot) so if you HAPPEN to have one, go for it! We want to allow every Vegiholic to be able to create so we opted to use a cast iron braiser. Our cassoulet is a filling main dish to accompany vegetarian-friendly sides at family dinners and Friendsgivings! (Meaning, don’t stand around grazing trays like I typically do because this cassoulet will put you in a fiber-filled food coma. Like, in the best way possible.)
Now, just a couple of quick ditties about purchasing and storing root vegetables:
Buy them FIRM. If the leaves are still attached, make sure they are fresh and not wilted. If you do have these leftover raw root veggies, wrap them in paper towel, cover and store them in the refrigerator… EXCEPT for the onions. Onions are better stored in a dark, and not damp, environment.
There are an insane amount of health benefits from eating beans and root veggies as a vegetarian. Iron, fiber, vitamins A&C, antioxidants, just to name a few. And, as always, waste not!! The homemade vegetable stock can be frozen and used for plenty of recipes to come!
**Quench Your Thirst: ….with whatever tickles your fancy this holiday season! My recommendation? Stick to a nice French wine if you want to splurge and enjoy my personal favorites — Chateaneuf Du Pape or a smooth Sancerre!**