Recipe Spring cassoulet with pistou : Practical and Delicious

Recipe Spring cassoulet with pistou : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Spring cassoulet with pistou. You are currently reading Recipe Spring cassoulet with pistou : Practical and Delicious. This recipe is the creation of the chef David Prior. Recipe Spring cassoulet with pistou requires 55m, cook 1h 30m and serve 4. Caution: allergy Contains peanuts, tree nuts, milk, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

If you have some time, you could try David Prior's French-style cassoulet. Legend has it that the original beans in cassoulet were not white, but actually broad beans. Both are wonderful, but broad beans make a lighter option for spring.

Ingredients:

19 Ingredients

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  2kg fresh broad beans, podded (to give about 400g) (see Notes)
  
  
  


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  4 confit duck legs in duck fat (see Notes)
  
  
  


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  1 onion, finely chopped
  
  
  


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  5 garlic cloves, thinly sliced
  
  
  


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  3 carrots, finely chopped
  
  
  


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  3 celery stalks, finely chopped
  
  
  


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  1 tbsp fresh rosemary, chopped
  
  
  


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  1 tbsp fresh thyme, chopped
  
  
  


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  1 tsp chopped parsley stalks
  
  
  


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  200g flat pancetta, cut into 1-2cm pieces (see Notes)
  
  
  


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  2 tbsp tomato passata (sugo: see Notes)
  
  
  


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  1/2 cup (125ml) dry white wine
  
  
  


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  2 cups (500ml) Massel chicken style liquid stock
  
  
  


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  8 baby turnips, halved, trimmed with 2cm stalk left intact (or 1 regular turnip, chopped: see Notes)
  
  
  



• Pistou (makes about 1 cup)



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  2 tbsp toasted pine nuts
  
  
  


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  3 garlic cloves, roughly chopped
  
  
  


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  2 cups basil leaves
  
  
  


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  1/2 cup chervil or parsley leaves
  
  
  


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  1/2 cup (125ml) extra virgin olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
  
  
  


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  Step 2
  
  
  
  
  Scrape excess fat from duck legs, then warm 4 tablespoons fat in a pan over low heat. Add the onion, garlic, carrot, celery, herbs and pancetta, and cook, stirring, for 15 minutes or until vegetables soften.
  
  
  


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  Step 3
  
  
  
  
  Increase heat to medium, stir in passata and wine, then bring to the boil. Add stock and bring to the boil, then reduce heat to medium-low and simmer for 40 minutes or until thickened.
  
  
  


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  Step 4
  
  
  
  
  Add turnip to cassoulet and cook for 6-8 minutes until just tender. Add broad beans and cook for a further 5 minutes.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, for pistou, pound nuts, garlic and a pinch of salt in a mortar and pestle until a paste forms. Add a few herbs and 2 tablespoons oil and continue to pound. Continue adding herbs and oil until a smooth paste forms. Stir in any remaining oil. Season.
  
  
  


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  Step 6
  
  
  
  
  Heat 1 tablespoon duck fat in a pan over medium heat. In batches, cook duck legs, skin-side down, for 6 minutes until golden and crisp. Turn over and cook for a further 6 minutes or until warmed through.
  
  
  


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  Step 7
  
  
  
  
  Divide cassoulet among 4 bowls and top with a duck leg and a spoonful of pistou. (Leftover pistou will keep in the fridge under a thin layer of oil for up to 1 week).
  
  
  

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