How To Make Pumpkin & Parsnip Cassoulet
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 cups pumpkin, peeled and cubed
- 2 cups parsnips, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp olive oil
- 1 can white beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a large baking dish, toss the pumpkin, parsnips, onion, garlic, olive oil, salt, and pepper until well coated. Roast for 25 minutes, or until the vegetables are tender and slightly caramelized.
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In a large pot, combine the roasted vegetables, white beans, diced tomatoes, vegetable broth, dried thyme, and dried rosemary. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld together.
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Serve the cassoulet warm, garnished with fresh herbs if desired.
Nutrition
- Calories : 234kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 523mg
- Total Carbohydrates : 46g
- Dietary Fiber : 13g
- Sugar : 10g
- Protein : 8g
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