Vegetable Bean Cassoulet on Endive Leaves
Created by Chef MiguelRavi's
ravisny.com/index.html
Serves: 6 – 8
Course: Appetizers & Soups
Diet: Vegan
Season(s): Summer, Fall
Ingredients
- 2 heads endive
- 2 cups corn kernals off the cob, freshly cut
- 2 cups rutabaga, diced
- 1/2 cup fennel, diced
- 1/2 cup parsnips, diced
- 1/4 cup leeks, chopped
- 5 garlic cloves, minced
- 8 fresh leaves sage, chopped fine
- 1 cup pre-cooked cannellini beans with liquid or 1 small can
- 1 cup white wine or chardonnay
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon curry
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
Instructions
Cassoulet Preparation: In a medium size saute pan or skillet over medium heat, add oil, leeks, fennel, and garlic. Let cook for 5 minutes, stirring as needed. Once the leeks and fennel being to turn translucent, add corn, rutabaga, parsnips, and sage. Cook for 10 more minutes, stirring so ingredients do not stick. After 10 minutes, add wine and let simmer for 5 minutes. Add curry, salt, pepper, and beans with liquid. Cook and simmer for 15 minutes until the liquid is reduced. Remove from heat and let cool to room temperature.
Endive Preparation: Cut a 1/2 inch off the bottom of the endive bulb, carefully separating leaves from bulb. Fill endive leaf with a tablespoon of the cassoulet. Garnish as desired.
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