Hearty Ham, Leek and White Bean Cassoulet with Carrot Gremolata
1, thinly sliced leek
1, diced carrot
1 can, drained and rinsed white butter beans
100g, diced ham
1, chopped onion
2 cloves, minced garlic
1 tsp, chopped rosemary
2 tbsp tomato paste
1/2 cup white wine
1/4 cup bread crumbs
2 tbsp, chopped parsley
1 tsp lemon zest
In a large pot, sauté the onion, leek, carrot, and garlic until softened. Add the ham, rosemary, and tomato paste. Stir in the white wine and let it reduce slightly. Add the white butter beans and simmer for 20 minutes.
In a small bowl, combine the bread crumbs, parsley, and lemon zest. This will be used as a topping for the cassoulet.
Sprinkle the carrot gremolata over the cassoulet before serving. Enjoy this warm and comforting dish on a cold evening.
For a vegetarian option, you can substitute the ham with smoked tofu or tempeh for a similar smoky flavor. You can also add a splash of balsamic vinegar for an extra depth of flavor.
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396
54g
27g
8g
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