Vegetable Cassoulet

Name: Vegetable Cassoulet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 300 g green asparagus; 300 g canned white beans; 150 g oyster mushrooms; 100 g frozen peas; 80 g olive oil; 30 g peeled shallot; 20 g peeled garlic; 50 ml dry white wine; 1 tablespoon finely chopped flat-leaf parsley; pepper; salt; 50 g finely grated Parmesan; 50 g breadcrumbs; 30 g butter

4 SERVINGS

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VEGETABLE CASSOULET

300 g green asparagus
300 g canned white beans
150 g oyster mushrooms
100 g frozen peas
80 g olive oil
30 g peeled shallot
20 g peeled garlic
50 ml dry white wine
1 tablespoon finely chopped flat-leaf parsley
pepper
salt

BREADCRUMBS

50 g finely grated Parmesan
50 g breadcrumbs
30 g butter

VEGETABLE CASSOULET INSTRUCTIONS

1
Cut off the woody bottom part of the asparagus stalks. Using a small knife, trim off the small leaves from the asparagus stalks and discard them.
2
Prepare a large bowl with ice water.
3
Finely chop the shallot and garlic. Tear the oyster mushrooms into smaller pieces. Let the peas thaw.
4
Heat oil in a saucepan over medium heat, add the chopped oyster mushrooms and sauté, stirring frequently, for 2 minutes. Add the shallot and garlic and sauté for 1 minute. Pour in the wine, stir, and let it completely evaporate. Pour in 300 ml of water, bring to a boil, reduce heat to medium-low and cook until the liquid reduces by half. Add the peas, bring to a boil, reduce heat to low and cook for 2 minutes.
5
Bring a large amount of water to a rolling boil in a pot, season it with 1 tablespoon of salt, add the asparagus and cook for 1 minute. Immediately transfer it to the bowl with ice water and let it cool completely for a few minutes. Drain the cooled asparagus in a sieve, then cut it into 3 cm long pieces and set aside.
6
Add the chopped asparagus and cooked beans, heat them through, remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
7
Serve sprinkled with Parmesan breadcrumbs.

BREADCRUMBS INSTRUCTIONS

1
Preheat the oven to 160 °C. Mix the Parmesan, breadcrumbs, and butter with your fingers, spread on a baking sheet lined with parchment paper, place in the preheated oven and bake for 5 minutes until golden. Then let cool.

Tip

Instead of water, you can use vegetable broth. The dish will have a richer flavor. The bowl with ice water should be filled with at least 3 liters of ice water, to which you can add ice cubes. The goal is to cool the vegetables as quickly as possible. Do not soak blanched vegetables in ice water for too long. Just a few minutes until they cool down is enough.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.