
Allergens
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!
French Cassoulet with Summer Salad
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).