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Fuss-Free CassouletFuss-Free CassouletThe traditional French dish contains a generous portion of high-fat meats. By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour. Serving: 6 Ingredients: 1 tbl Vegetable oil 1/2 lb Kielbasa sausage, cubed 2 x Onions, chopped 2 x Garlic cloves, minced 2 x Carrots, sliced 2 x Celery stalks, chopped 1/2 tsp Dried thyme 1/4 tsp Pepper pn Cloves 19 oz Canned tomatoes 3/4 cup Chicken stock 1 x Bay leaf 38 oz Canned white pea beans, drained and rinsed TOPPING 2 tbl Butter 2 x Garlic cloves, minced 2 cup Fresh bread crumbs 2 tbl Fresh parsley, chopped Direction: In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are softened. Add tomatoes, breaking up with fork. Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf. [Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours. Add 45 minutes to 1 hour to baking time.] Topping: In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley; sprinkle over cassoulet. Bake in 350F 180C oven for about 30 minutes or until crusty and golden on top, bubbly and heated through. What is your story or recipe?
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