French Cassoulet for DailyBuzz Moms 9x9 Challenge

Have you ever tasting something that you knew instantly you would never forget? A flavor that heightened your overall experience and elevated it to something more than simply, sustenance? I have a handful of those borderline spiritual experiences and they all happen to have taken place in France. There really is something special about sharing a meal in that country. Whether it's some crusty bread and cheese on a shoestring budget or lingering over a multi-course feast with family, the French live and breathe their food.

My Grandmere Lilette was no different. I visited her several times in Chabanais and the taste of her homemade soups remain some of my most treasured food memories. They were fresh, full of flavor and comfort and just one course of many during a meal at her table. I try to channel her spirit and skills each and every time I make soup. A seemingly humble, but always soulful meal. Soup Monday is my weekly homage to sweet Lilette.

Traditional cassoulet will always include white beans and usually some variation of meat. The vegetables are usually chopped in very large pieces so they can be spooned on top of the beans and act as more of a stew. But I like mine to be a bit more uniform and I'm a vegetarian so, no meat for me. This comforting dish is so nice with a bottle of Chateauneuf du Pape or a Cote du Rhone. I went with white but red is so cozy on a chilly night.








Root Vegetable and White Bean Cassoulet
Inspired by Daniel Boulud's recipe.

Ingredients
2 cups dry white beans, rinsed
3 tablespoons olive oil
1/2 onion, diced
3 cloves garlic, chopped
1 tablespoon tomato paste
2 tomatoes, seeded and diced
6 cups vegetable stock
1 cup dry white wine
6 stalks celery, chopped
3 carrots, chopped
1 turnip, chopped
1 celery root, chopped
1 fennel bulb, quartered
Fresh herbs (parsley, sage and thyme) preferably tied into a bouquet
Salt and pepper

Crust
1 cup fresh bread crumbs
1/2 cup freshly baked croutons (cubed bread mixed with olive oil, sea salt, bit of garlic and fresh herbs and bake for about 15 minutes in a 325 degree oven) In my opinion, these croutons make the dish.
2 cloves garlic, chopped
1/4 cup fresh parsley leaves
3 tablespoons unsalted butter, melted

Rinse and soak the white beans over night in the refrigerator. Be sure to allow for two additional inches of water as the beans will absorb nearly all of it.

Warm a teaspoon of the olive oil in a saute pan over medium heat. Add onion and garlic with salt and pepper. Cook, while stirring, about 10 minutes. Stir in the tomato paste and when it's incorporated, turn off the heat and add the chopped tomato. Set aside.

Put the beans in a dutch oven, add the stock and wine and bring to a boil. Add the celery, carrots, turnip, celery root, fennel and herb bouquet. Cut a parchment paper circle the shape of the pot and place it directly on top of the ingredients. Lower the heat, simmer. Stirring occasionally until the beans are tender. About an hour. Season with salt and pepper shortly before the beans are completely cooked.

When the beans are cooked, remove the pot from the heat and discard herbs. Drain (and reserve) the liquid from the pot. Spoon the beans and vegetables into a casserole dish and stir in the onion/garlic/tomato paste mixture, with two tablespoons of olive oil. Add enough of the cooking liquid to cover the beans.

Toss together the bread crumbs (I mixed half bread crumbs with half fresh croutons), garlic and parsley and stir in the meted butter. Spread evenly over the cassoulet. Bake in a 400 degree over for about 15 minutes until crumbs are golden brown and crusty.

Serve immediately in soup bowls.