Vegetarian cassoulet

 
                            Vegetarian Cassoulet
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Rice                     Main Dishes
                 Veggies                          Vegan
                 Thanksgiving/Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      ounces        dried garbanzo beans
    3      quarts        water
    3      tablespoons   garlic -- minced (divided)
    1                    bay leaf
      1/4  cup           butter or margarine
    8      ounces        fresh mushrooms
      1/2  teaspoon      dried thyme
      1/4  teaspoon      dried rosemary -- crushed
      1/2  teaspoon      dried oregano
    1      cup           dry white wine
    3      tablespoons   tomato paste
    6                    turnips, peeled -- cut into fourths
    4      large         red potatoes, peeled -- cut into fourths
    1                    rutabaga, peeled -- cut into 1" pieces
    2                    onions -- cut into eighths
    6                    carrots -- cut into 2" pieces
      1/2  teaspoon      salt
      1/2  teaspoon      freshly ground pepper
      1/4  cup           olive oil
    2      14.5 oz cans  vegetable broth
      1/2  cup           fine dry breadcrumbs
 
      Sort and wash the garbanzo beans; place in a 6-quart Dutch oven.  Cover wi
 th water 2 inches above the beans; let stand 8 hours or overnight.  Drain.  Add
  3 quarts of water, 1 tablespoon minced garlic, and bay leaf.  Cook over medium
  high heat for 2 hours or until beans are tender.  Remove and discard bay leaf.
   Set beans aside.
      Melt butter or margarine in a large skillet over medium-high heat.  Add 1 
 tablespoon of garlic, mushrooms, and next 3 ingredients.  Cook, stirring consta
 ntly, 5 minutes.  Add wine and tomato paste, cook, stirring constantly, 2 minut
 es.  Add to beans.  
      Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredie
 nts.  Spread into an aluminum foil lined roasting pan.  Bake at 500 degrees F f
 or 20 minutes, stirring once.  
      Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetab
 les.  Sprinkle with dry breadcrumbs.  Bake at 325 degrees F for 1 1/2 hours or 
 until vegetables are tender.  
 
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 NOTES : Once the beans are cooked, the cassoulet is halfway done.  To streamlin
 e the process, cook the dried beans in a pressure cooker or cook them overnight
  in a slow cooker.  You could also cook the beans a day ahead and then prepare 
 and assemble the remaining ingredients the following day.