Veggie Cassoulet

This heartwarming cassoulet (French bean dish) is based on a recipe by Yvette van Boven. Made with creamy white beans and packed with vegetables such as carrot, leek, celeriac, and tomato, the addition of miso and confit garlic gives this bean stew great depth. A perfect family meal for a weekday evening!

Celeriac, celery, carrot, tomatoes, white onion, garlic, fresh parsley, thyme, cannellini beans, bay leaf, thyme, Dijon mustard, white miso (soybean paste), plant-based margarine, sunflower oil.

Allergens: mosterd, selderij, soja, sulfiet.

Microwave

Heat the cassoulet loosely covered or with a plastic lid placed loosely on top for 4 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the cassoulet covered with an oven-safe dish or aluminium foil for 15 minutes (1 person) to 20 minutes (2 or more persons). In the last 5 to 10 minutes, uncover it. Plastic containers and lids cannot go in the oven.

Energy101,51 kcal

Protein4,56 g

Fat4,28 g

of which saturated0,6 g

Carbohydrates8,19 g

Dietary fibre3,74 g

Salt0,58 g

Average weight: 540 g

On the menu in 3 weeks

Wednesday 19 August

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