French Cassoulet

Transport yourself to a French brasserie with this authentic dish, featuring a Dutch twist. I first fry the beautiful, fresh Beemsterlant's pork sausages in some goose fat and then cut them into pieces. The sausages then simmer together with cannellini beans, bacon, sweet carrots, bay leaves, and rosemary. Served with a fresh salad with cornichons (small gherkins) and French mustard dressing. Bon appétit!

French Cassoulet

Fresh sausage from Beemsterlant's pork, bacon, leek, carrot, garlic, goose fat, celery, white beans, bay leaves, pepper, salt, rosemary, breadcrumbs, fresh parsley, assorted salad leaves, cornichons, homemade French dressing.

Allergens: gluten, selderij, soja, sulfiet.

Microwave

Heat the cassoulet covered for 3-4 minutes (1 person) to 4-8 minutes (2 or more persons). Serve with the salad and dressing.

Oven — 200°C, 30 minMarleen's choice

Preheat the cassoulet covered for 20 minutes (1 person) to 20-30 minutes (2 or more persons). Serve with the salad and dressing. Apologies for the plastic containers with the salad, I am short on porcelain bowls.

Energy104,3 kcal

Protein6,02 g

Fat4,45 g

of which saturated1,39 g

Carbohydrates7,84 g

Dietary fibre3,78 g

Salt0,55 g

Average weight: 540 g

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