I prepped a few recipes that I wanted to share with you while I am relaxing in a villa, seeing historic sights, eating my weight in feta and drinking some delicious wine while in Greece.
A true casseoulet is one of those things that I don’t even know if I would attempt to make. It takes all day, uses duck and I just don’t think I would attempt it. But… this crockpot casseoulet cheats and uses turkey sausage, canned beans and well, the crockpot.
Pour it all in and let your house smell amazing. If you serve this with a nice heavy red on a cold night it tastes even better. The one thing not to skimp on? The breadcrumb, butter and cheese mixture that goes over the top. That is what makes it taste like you were working all day on it.
This also gives you an excuse to buy parsnips. Because I pretty much only use them in dishes like this. And they really are delicious!
Crockpot Cassoulet
Prep Time: 20 minutes
Cook Time: 8 Hours on Low
Keywords: slow-cooker entree
6055877Ingredients (Serves 6)
- 1 tablespoon olive oil
- 2 links Italian sausage (sweet or hot), browned
- 1 onion, diced
- 3 carrots, peeled and cut into slices
- 3 parsnips, peeled and cut into slices
- 2 garlic cloves, minced
- 2 cans Great Northern beans, rinsed and drained
- 3/4 cup vegetable broth
- 1/2 tsp dried thyme
- Salt/Pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1/4 cup dry breadcrumbs
- 1 ounce grated fresh Parmesan cheese
- 2 tablespoons butter, melted
Instructions
Heat oil in a large nonstick skillet over medium heat. Brown meat and pour into crock-pot.
Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
Add to the meat in the crockpot. Add beans, broth, thyme, salt/pepper, tomatoes and bayleaf.
Cover and cook on low 8 hours or until vegetables are tender. Remove bayleaf.
Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture and serve.
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