French Cassoulet with Summer Salad

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. Transport yourself to a French brasserie with this authentic dish, featuring a Dutch twist. I sauté the fresh organic fennel sausages (from Brandt&Levie) and then cut them into pieces. The sausages then simmer together with white beans, bacon, carrot, bay leaf, and rosemary. Served with a refreshing salad with gherkins and French dressing. Bon appétit!

Fresh organic fennel sausage from Brandt&Levie (organic pork, sea salt, red wine, fennel seeds, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), bacon, carrot, cucumber, leek, iceberg lettuce, lamb's lettuce, white onion, celery, cornichons, garlic, fresh parsley and rosemary, white beans, bay leaf, nutmeg, tomato purée, white wine, homemade chicken stock (contains celery), white wine vinegar, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.

Allergens: ei, gluten, mosterd, selderij, soja, sulfiet.

Microwave

Heat the cassoulet loosely covered for 3-4 minutes. Serve with the salad (cold).

Oven — 200°C, 15-20 minMarleen's choice

Preheat the cassoulet covered with an ovenproof plate or aluminium foil for 15-20 minutes. Serve with the salad (cold).

Energy131,71 kcal

Protein6,37 g

Fat6,85 g

of which saturated1,66 g

Carbohydrates8,66 g

Dietary fibre4,17 g

Salt0,61 g