Vegetarian Cassoulet

* Exported from MasterCook *

Vegetarian Cassoulet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Rice Main Dishes
Veggies Vegan
Thanksgiving/Christmas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried garbanzo beans
3 quarts water
3 tablespoons garlic -- minced (divided)
1 bay leaf
1/4 cup butter or margarine
8 ounces fresh mushrooms
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary -- crushed
1/2 teaspoon dried oregano
1 cup dry white wine
3 tablespoons tomato paste
6 turnips, peeled -- cut into fourths
4 large red potatoes, peeled -- cut into fourths
1 rutabaga, peeled -- cut into 1" pieces
2 onions -- cut into eighths
6 carrots -- cut into 2" pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
2 14.5 oz cans vegetable broth
1/2 cup fine dry breadcrumbs

Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover wi
th water 2 inches above the beans; let stand 8 hours or overnight. Drain. Add
3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium
high heat for 2 hours or until beans are tender. Remove and discard bay leaf.
Set beans aside.
Melt butter or margarine in a large skillet over medium-high heat. Add 1
tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring consta
ntly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2 minut
es. Add to beans.
Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredie
nts. Spread into an aluminum foil lined roasting pan. Bake at 500 degrees F f
or 20 minutes, stirring once.
Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetab
les. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2 hours or
until vegetables are tender.

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NOTES : Once the beans are cooked, the cassoulet is halfway done. To streamlin
e the process, cook the dried beans in a pressure cooker or cook them overnight
in a slow cooker. You could also cook the beans a day ahead and then prepare
and assemble the remaining ingredients the following day.