Ingredients

Cassoulet

• 2 tbsp butter
• 3 leeks, rinsed and thinly sliced
• 2 celery ribs, diced
• 2 carrots, peeled and diced
• 1 parsnip, peeled diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 15-oz cans navy beans, drained and rinsed
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Breadcrumb Topping

• 1/2 cup breadcrumbs
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• Salt and pepper to taste

Preparation

Preheat the oven to 350°F.
In a large Dutch oven or oven-safe skillet, melt butter over medium-high heat. Add leeks, celery, carrots and parsnips. cook for 5 to 6 minutes until veggies start to soften. Add garlic and cook for additional 30 seconds. Add navy beans, broth, rosemary, thyme and a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 minutes or until most of the liquid has been evaporated and you’ve got a stew-like consistency.
In a bowl combine breadcrumbs, garlic, lemon zest, parsley and olive oil. Crumble mixture over the top of the cassoulet.
Bake for between 15 and 20 minutes or until topping is golden brown.
store in the refrigerator up to 4 days.