====== White Bean Cassoulet ======

  *1 Tbsp olive oil
  *4 small shallots - quartered
  *2 cloves garlic - minced
  *3 carrots - peeled and sliced into 1/4" rounds
  *1 large (2-3 small) turnip - peeled and chopped
  *1 lb parsnips - peeled and sliced into 1/4" rounds
  *48 oz great Northern beans - drained and rinsed
  *14 1/2 oz crushed tomatoes - undrained
  *1-15oz can vegetable broth
  *2 bay leaves
  *1 1/2 tsp dried thyme or savory
  *Salt and freshly ground black pepper to taste
  *1 cup bread crumbs
  *1/4 cup fresh parsley - minced
  *3 Tbsp olive oil

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  - Heat oil in dutch oven over medium heat. Add shallots, garlic, and carrots. Cover and cook 5 min to soften.
  - Reduce heat to low, add remaining ingredients through salt & pepper and cook, stirring occasionally, 1 hour.
  - Heat oven to 400F. In small bowl mix bread crumbs with parsley and olive oil and sprinkle over top.
  - Bake until top is golden brown, approx. 15 min.

Large Batch: Double all ingredients and cook in 8 qut stock pot. Place desired portion in baking dish, cover with bread crumbs and brown in oven.

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  Serves: 6        Total cook time: 1:20
  Source: Vegetarian Times magazine
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{{tag>food vegetarian maincourse vegan}}