Vegetable Cassoulet
45 min
Under an hour
Roman Vaněk
Preparation method
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.
4
Finely chop the shallot and garlic. Tear the oyster mushrooms into smaller pieces. Let the peas thaw.
Chef's 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.
Ingredients
Price per portion:CZK 95.02
VEGETABLE CASSOULET
BREADCRUMBS
Nutritional values
Energy value
1736.36 kJ415 kCalWe Also Recommend
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40 min
Under an hour
