Roasted root vegetable cassaulet
Chef
Steven Charron
Hospital
Addison Gilbert Hospital
Prep time
30 minutes
Cook time
45 minutes
Yield
48 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
2 1/2 gallons vegetable stock
1 1/2 cups sherry cooking wine
1 quart minced shallots
1/2 cup chopped garlic
6 cups shimeji mushrooms
12 ounces tomato paste
3 sprigs each sage, rosemary, and thyme (tied together as bouquet garni)
Sachet d'épices: 2 bay leaves, 10 crushed juniper berries, 4 star anise, 8 whole cloves (wrapped in cheesecloth and tied)
Smoked sea salt, to taste
Fresh ground peppercorn blend, to taste
1 bunch chopped parsley
12 ounces chickpea flour
1 1/2 cups olive oil
2 cups dry lentils
2 cups dry Great Northern beans
2 1/2 pounds rutabaga, medium dice
2 1/2 pounds parsnips, medium dice
2 1/2 pounds carrots, medium dice
2 1/2 pounds celery, medium dice
2 pounds potatoes, medium dice
Avocado oil, as needed
3 cups unsalted pumpkin seeds
6 cups gluten-free bread crumbs
1 cup avocado oil
Kosher salt, to taste
1 1/2 cups sherry cooking wine
1 quart minced shallots
1/2 cup chopped garlic
6 cups shimeji mushrooms
12 ounces tomato paste
3 sprigs each sage, rosemary, and thyme (tied together as bouquet garni)
Sachet d'épices: 2 bay leaves, 10 crushed juniper berries, 4 star anise, 8 whole cloves (wrapped in cheesecloth and tied)
Smoked sea salt, to taste
Fresh ground peppercorn blend, to taste
1 bunch chopped parsley
12 ounces chickpea flour
1 1/2 cups olive oil
2 cups dry lentils
2 cups dry Great Northern beans
2 1/2 pounds rutabaga, medium dice
2 1/2 pounds parsnips, medium dice
2 1/2 pounds carrots, medium dice
2 1/2 pounds celery, medium dice
2 pounds potatoes, medium dice
Avocado oil, as needed
3 cups unsalted pumpkin seeds
6 cups gluten-free bread crumbs
1 cup avocado oil
Kosher salt, to taste
preparation
Instructions
1. Soak beans 2 days before and simmer until just tender 1 day before. Drain and refrigerate. Cook lentils 1 day before in salted water with a 4:1 ratio. Drain and refrigerate.
2. Combine rutabaga, parsnips, carrots, celery, and potatoes. Toss with a drizzle of avocado oil, smoked salt, and ground pepper. Spread evenly on a sheet pan and roast at 325°F convection for about 25 minutes or until just tender.
3. n a large rondeau, heat avocado oil and add garlic, shallots, and mushrooms. Cook for 5 minutes, stirring often. Add sherry and cook until most of the liquid has evaporated. Add tomato paste and cook to a mahogany color. Then add vegetable stock, bouquet garni, and sachet d'épices. Bring to a simmer and season to taste.
4. In a small saucepan, combine olive oil and chickpea flour to form a roux. Cook over medium heat for 5 minutes, stirring frequently. Whisk into the rondeau. Simmer for 20 minutes, then add the roasted root vegetables, lentils, and beans. Bring back to a simmer and finish with chopped parsley. Season to taste.
5. In a mixing bowl, combine ground pumpkin seeds, gluten-free bread crumbs, salt, and avocado oil. Fill 12-ounce pie tins with the finished mixture and top with the crumb mixture. Bake at 350°F convection until golden brown and an internal temperature reaches 165°F. For CCP standards, hold at 140°F or above for service.
2. Combine rutabaga, parsnips, carrots, celery, and potatoes. Toss with a drizzle of avocado oil, smoked salt, and ground pepper. Spread evenly on a sheet pan and roast at 325°F convection for about 25 minutes or until just tender.
3. n a large rondeau, heat avocado oil and add garlic, shallots, and mushrooms. Cook for 5 minutes, stirring often. Add sherry and cook until most of the liquid has evaporated. Add tomato paste and cook to a mahogany color. Then add vegetable stock, bouquet garni, and sachet d'épices. Bring to a simmer and season to taste.
4. In a small saucepan, combine olive oil and chickpea flour to form a roux. Cook over medium heat for 5 minutes, stirring frequently. Whisk into the rondeau. Simmer for 20 minutes, then add the roasted root vegetables, lentils, and beans. Bring back to a simmer and finish with chopped parsley. Season to taste.
5. In a mixing bowl, combine ground pumpkin seeds, gluten-free bread crumbs, salt, and avocado oil. Fill 12-ounce pie tins with the finished mixture and top with the crumb mixture. Bake at 350°F convection until golden brown and an internal temperature reaches 165°F. For CCP standards, hold at 140°F or above for service.
