Name: Fast cassoulet with sourdough topping
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram pork chipolatas; 1 carrot, roughly chopped; 1 celery stalk, chopped; 1 red onion, peeled, chopped; 1 garlic clove, whole; 250 gram Swiss brown mushrooms, quartered; 1 bacon rasher, sliced; 2 bay leaves; 1 tablespoon sage leaves, chopped; 1/2 cup red wine; 2 x 400g cans diced tomatoes with mixed herbs; 400 gram can cannellini beans, rinsed, drained; 400 gram can borlotti beans, rinsed, drained; 1/2 cup char-grilled capsicum, chopped; Crouton topping; 150 gram stale sourdough bread; 1/3 cup grated parmesan; 1 tablespoon olive oil; 2 tablespoon parsley, finely chopped

Fast cassoulet with sourdough topping

This fast cassoulet recipe is perfect when you want to enjoy the flavours of this French classic in a snap. Finished with a golden sourdough and parmesan topping, this dish is comfort food at its best

Serves 4

Prep

20M

Cook

35M

Total

55M

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon olive oil

500 gram pork chipolatas

1 carrot, roughly chopped

1 celery stalk, chopped

1 red onion, peeled, chopped

1 garlic clove, whole

250 gram Swiss brown mushrooms, quartered

1 bacon rasher, sliced

2 bay leaves

1 tablespoon sage leaves, chopped

1/2 cup red wine

2 x 400g cans diced tomatoes with mixed herbs

400 gram can cannellini beans, rinsed, drained

400 gram can borlotti beans, rinsed, drained

1/2 cup char-grilled capsicum, chopped

Crouton topping

150 gram stale sourdough bread

1/3 cup grated parmesan

1 tablespoon olive oil

2 tablespoon parsley, finely chopped

Method

1.Preheat oven to hot, 200°C.

2.In a large flame-proof casserole dish, heat oil on high. Cook chipolatas for 3-4 minutes, turning, until browned. Transfer to a plate.

3.In a food processor, combine carrot, celery, onion and garlic. Pulse until finely chopped.

4.Using the same pan, sauté mushrooms, bacon, vegetable mixture, bay leaves and sage for 8-10 minutes until soft and fragrant. Pour wine into pan and simmer for 3-4 minutes until liquid is reduced by half.

5.For the crouton topping: Tear bread into rough 2cm croutons. Place in a large bowl with parmesan, oil and parsley. Toss to coat and season well.

6.Return sausages to pan with tomatoes, beans and capsicum. Bring to a simmer. Scatter crouton topping evenly over top. Bake in oven for 15 minutes until golden brown and crisp.