Cassoulet with Pumpkin, Beetroot and Parsnip
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 328
A vegetarian version of the original French classic with winter vegetables. Perfect for a scrumptious and warming lunch. Serve either as is or top with breadcrumbs and bake in the oven.
recipe updated May 5, 2025
Ingredients
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- Pumpkin
- 500 g
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- Parsnip
- 300 g
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- Turnip
- 250 g
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- Fresh beet
- 250 g
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- Fresh rosemary
- 20 g
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- Red onion
- 150 g
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- Celery stalk
- 2
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- Fennel bulb
- ½
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- Vegetable stock
- 500 g
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- Fresh oregano
- 10 g
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- Canned butter beans
- 400 g
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- Sunflower oil
- 2 tablespoons
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- Tomato paste
- 1 tablespoon
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- Canned chopped tomatoes
- 250 g
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- Salt
- as needed
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- Black pepper
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool
- Add sunflower oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
- Then add pumpkin, parsnip, turnip, fresh beet and fresh rosemary to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 6 min, 120°C, Stir 2
- Then add red onion, celery stalk and fennel bulb to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 120°C, Stir 2
- Then add tomato paste, canned chopped tomatoes, vegetable stock, fresh oregano and fresh rosemary to the Cooking Chef XL Bowl
- Cook with splashguard fitted until tender - 20 min, 104°C, Stir 2
- Then add canned butter beans to the Cooking Chef XL Bowl
- Season with salt and black pepper
- Cook until cooked through - 10 min, 120°C, Stir 2
- Serve