Vegetable Cassoulet Recipe is delicious, tasteful and yammi dish. Vegetable Cassoulet can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Vegetable Cassoulet recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Drain the soaked beans, place in a 3-quart saucepan, and pour in the water. Tie the celery, thyme, rosemary, sage, bay leaf, and peppercorns in a small piece of cheesecloth and add to the pan.
Bring to a boil and cook over high heat for 10 minutes, then reduce the heat, cover, and simmer gently for 45 to 50 minutes, until the beans are tender.
Discard the cheesecloth rag, reserve the beans, and strain the stock into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups.
Reserve. Preheat the oven to 375 F. Lightly oil a shallow ovenproof dish with a 2- quart capacity. For the stew, heat 2 tablespoons of the oil in a large skillet and saute the garlic, onions, carrots, and fennel for 10 minutes, or until lightly browned.
Remove with a slotted spoon and drain on paper towels. Add the remaining oil to the pan and stir-fry the mushrooms, eggplant, tomatoes, thyme, and rosemary for 5 minutes.
Return the onion mixture to the pan, add the wine, and cook over high heat until most of the juice is evaporated.
Stir in the tomato juice, lentils, and reserved stock and simmer, uncovered, over a low heat for 15 minutes. Add the reserved beans, cover, and simmer gently for 10 minutes more.
Spoon the stew into the prepared dish, sprinkle the cheese and bread crumbs on top, and bake for 30 minutes, until bubbling and golden. Serve hot.