I treated myself last week to a beautiful new Le Creuset casserole. It’s probably not normal to get excited about what is essentially an expensive saucepan, but excited I am. Very. Absurdly so. It got “broken in” with last Saturday’s dinner but that didn’t need to go into the oven so I decided to revisit a vegetarian cassoulet recipe that I made back in February.
This version is fairly heavily adapted from here.
1/2 cup olive oil
1 large onion, sliced
1 head roasted garlic
2 carrots, peeled and sliced
2 potatoes, peeled and diced
2 cups packed, roughly chopped spinach
1/2 cup roughly chopped artichoke hearts
1 teaspoon finely chopped oregano
1 teaspoon finely chopped thyme
1 tin chopped, peeled tomatoes
1/2 cup dry white wine
1 cup vegetable stock
1 tin cannellini beans, drained
1 scant cup bread crumbs
Sea salt and freshly ground black pepper
Preheat the oven to 180°C.
Use about 1/2 of the olive oil to coat the bottom of a casserole. Place over medium-low heat and add the onions, cooking until they are beginning to brown, about 10 minutes. Add the roasted garlic and stir. (I just pop the cloves straight out of their skins into the pot and chop them up a bit with a wooded spoon)
Add the carrots and potatoes and cook for about 10 minutes.
Add the spinach and cook until it’s completely wilted.
Stir in the artichokes, oregano and thyme and cook for a few minutes.
Add the tomatoes, wine and stock. Cover and simmer for 20 minutes, then uncover and cook for about another 20 minutes (the liquid should be significantly reduced).
Stir in the cannellini beans and season generously with salt and pepper.
Sprinkle the bread crumbs evenly on top and then drizzle with the remaining olive oil.
Bake covered for 30 minutes, then uncover and bake for another 10 minutes to crisp the top.
Let it rest for at least 5 minutes before serving with crusty bread and a glass of white.
And now I’m off to shop for a decent lamp, because these night shots are disastrous!