Golden Vegetable Cassoulet With Herb Crust Recipe

About this recipe

Golden Vegetable Cassoulet is a delightful fusion of hearty vegetables, creamy cannellini beans, and a fragrant herb crust. This French-inspired dinner is both comforting and nutritious, offering 19g of protein and 12g of fiber per serving. With tender chayote squash, mooli radish, and carrots simmered in a flavorful spice blend, this dish is brought to life with a vibrant topping of protein-rich cheese, parsley, and thyme. It’s a perfect choice for a cozy evening meal, whether paired with crusty bread or a fresh salad. Easy to prepare in under an hour, this recipe combines rich textures and balanced flavors for a meal that feels both indulgent and wholesome. Whether you're cooking for a loved one or treating yourself, this cassoulet is sure to impress.

Ingredients

• 1 Butternut Squash - 1 Each
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 4 Pack Fresh Carrots - Pack Of 4
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• - Spice Kitchen Moroccan Spice Tin
• - Casale Le Marmore Italian Cannellini Beans
• 500G Great Scot Vegetable Broth Mix
• 300G Pure Sweet Potato Starch, 300G
• 180G Eatlean Protein Cheese Grated
• - Schwartz Flat Leaf Parsley
• - Ducros Dried Thyme
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Preheat a large skillet over medium heat and add the olive oil to warm it up.
2. 2. Peel and dice the chayote squash, mooli radish, and carrots into bite-sized pieces.
3. 3. Finely chop the onion and garlic, then sauté them in the olive oil until golden and fragrant.
4. 4. Stir in the diced vegetables and cook for 5-7 minutes until they start to soften.
5. 5. Add the Moroccan spice blend, salt, and black pepper, stirring to coat the vegetables evenly.
6. 6. Pour in the vegetable stock and bring the mixture to a gentle simmer.
7. 7. Gently fold in the cannellini beans and let the mixture cook for another 7-8 minutes.
8. 8. While the cassoulet simmers, mix the grated protein cheese, parsley, and thyme in a small bowl.
9. 9. In a separate bowl, whisk the sweet potato starch with a splash of water to form a slurry.
10. 10. Gradually add the slurry to the cassoulet, stirring well to thicken the sauce slightly.
11. 11. Sprinkle the herb and cheese mixture evenly over the top of the cassoulet.
12. 12. Cover the pan and let it cook for another 5 minutes to melt the cheese and meld the flavors.
13. 13. Adjust seasoning with additional salt or pepper if needed before serving.
14. 14. Serve hot with a side of crusty bread or a simple green salad for a complete meal.