Daring Cook’s Challenge introduces some basic methods used in cooking. This month, Jenni of Gingered Whisk and Lisa of Parsley, Sage, Desserts and Line Drives challenged us to prepare Cassoulet-the french stew and confit-a method of preserving meat or vegetables or fruits.
Cassoulet is a rich, slow cooked stew or casserole that originated in the south of France during the 14th century. It contains white beans. Vegetarians were given a veg cassoulet recipe. The recipe is here. We had to prepare a confit and incorporate it in the cassoulet. I prepared garlic confit and used it in the stew. For topping I prepared garlic crumbs, for which I prepared Baguette at home.
We had this yummy stew with the mini corn rolls. It was a fullfilling dinner. We enjoyed it very much. Thank you so much Jenni and Lisa for introducing such a good method of preparation.
|The Veg Cassoulet|
Bay leaf-1 small
1. Preheat oven to 150C
2. Mix all the ingredients into a baking dish.
3. Cover with a foil.
4. Stir in between.
5. Bake for 30 minutes till garlic cloves are golden brown and soft.
When cool refrigerate in a jar until further use
For the Vegetable Cassoulet:
Dry White Beans-1/4cup
Pepper powder-1 tsp
Red chilly powder-1/2tsp
For the Garlic Crumbs:
Fresh Baguette crumbs-1cup
1. Set oven to toast mode.
2. Mix all the ingredients and place it in a baking tray.
3. Toast it in oven till the crumbs are golden brown and crisp.
|Mix crumbs with other ingredients|
|Toast till crisp|
For the Cassoulet:
1. Soak beans overnight.
2. Soak the soya chunks in hot water for 30 minutes. Remove from water and keep it aside.
3. Heat oil in a pot.
4. Add the cloves, bay leaf and onions.
5. Add all the veggies and stir well.
6. Mix in the soaked beans, soaked soya, salt, pepper powder and chilly powder.
7. Add enough water to cook the veggies.
8. Cover pot and cook for 30 minutes till the veggies are tender and the beans are cooked.
9. Take some beans apart and grind them to a fine paste.
10. Add this to the stew. This helps to thicken the stew.
11. When it is ready, switch off flame.
12. Pour some stew in a serving dish. Sprinkle some garlic crumbs on top and relish.
Yummylicious…am hungry now!!! 😀
Looks delicious,love the ingredients and preparation.
What a fabulous recipe. I really have to give this one a try.
This looks delicious! Love your vegetarian version of cassoulet, good job!
That’s a delicious recipe..so well explained 🙂
Looks absolutely delicious.
lovely recipes looks so filling and mouthwatering
Super Yummy Recipes
I want some and NOW!
The Garlic confit, rocks!
first time to ur blog dear….nice cassoulet!!gud one….im glad to follow u dear!
Happy Pongal Gayathri
Perfect and yummy, love the way you’ve prepared them!
This seems very innovative..
Happy Pongal Gayatri..
Such a great challenge, cassoulet came out super delicious..
lovely recipe…thanks for sharing..Happy Pongal to U and your family.
healthy n yummy recipe.wishing u n your family a happy pongal,
this is new to me but I am going to try it out. Happy Pongal to you & family.
Totally new, but very interesting…splendid:)
looks very very delicious…
interesting.. worth trying!
வாயிலே நுழையாத பேரா சொல்லறீங்க காயத்ரி! 🙂 புதுசு புதுசா நிறைய தெரிஞ்சுக்கறேன் உங்க ப்ளாக்ல!
இனிய பொங்கல் வாழ்த்துக்கள்!
Both looks lovely, you are really enjoying with Daring Cooks.
My hubby loves garlic in any form..garlic Confit is for sure gonna win..very interesting..
ver innovative and cute presentation
Your vegetarian cassoulet is making my mouth water, and I love your blog background. Great job on the challenge.