This fragrant cassoulet brings the taste of the French countryside to your dinner table.
Herbes de Provence mix
- 3 tsp thyme
- 3 tsp rosemary
- 13 tsp savory
- 2 tsp lavender
- 1 tsp tarragon
- 1-2 tsp marjoram
- 1-2 tsp oregano
- 1 tsp bay leaf powder
- ¼ cup (60ml) olive oil
- 1 onion, diced
- 4 garlic cloves, chopped
- 2 leeks, trimmed and dark top removed, chopped
- 2 celery ribs, trimmed and chopped
- 1 parsnip, trimmed and chopped
- 2 medium carrots, trimmed and chopped
- 3 tsp Herbes de Provence
- 3 cups flageolet beans, cooked
- 4 cups (1L) vegetable broth
- ½ tsp salt
- ½ tsp fresh ground pepper
- 2 cups chunky bread crumbs, from stale bread
- 45ml olive oil
- 1 clove garlic, minced
- ¼ cup fresh parsley, chopped
- 1½ tbsp Grana Padano, grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make Herbes de Provence mix, put all ingredients in a small bowl and mix together. Store in an airtight container until ready to use.
2. Preheat oven to 180ºC (350ºF).
3. Pour olive oil into a large pot and heat. Add onion, the 4 cloves of chopped garlic, leek, celery, parsnip and carrot and cook a few minutes.
4. Sprinkle over Herbes de Provence and cook until vegetables starting to soften and brown.
5. Add cooked beans and stock into pot.
6. Simmer, stirring occasionally, for 30 minutes, or until vegetables are tender.
7. Place breadcrumbs into a bowl. Drizzle olive oil over top and sprinkle in the 1 clove of minced garlic. Add parsley and grated Grana Padano. Mix well.
8. Lay out bread crumb mixture onto a baking sheet and toast in the oven for 10-15 minutes or until golden, stirring once.
9. Scoop bean mixture into bowls, and top with toasted bread crumb mixture.