Root veg cassoulet with chicken livers recipe
With root veg and chicken livers, this cassoulet is the ultimate winter warmer. Freeze any leftovers you have to enjoy at a later date!
See method- Serves 6
- 10 mins to prepare and 1 hour to cook
- 194 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 3 tsp rapeseed or olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 3 large carrots, 1 finely chopped, 2 cut into 3-4cm pieces
- 30g pack fresh flat-leaf parsley, stalks and leaves chopped separately
- 3 garlic cloves, crushed
- 1 heaped tbsp tomato purée
- 1 small swede, peeled and cut into 3cm chunks
- 1 chicken or vegetable stock pot, made up to 750ml
- 1 bay leaf
- 400g tin cannellini beans, drained and rinsed
- 380g pack chicken livers*, any membranes removed, chopped into bite-sized pieces
- 4 tsp extra-virgin olive oil, to serve (optional)
- crusty bread, to serve (optional)
Each serving contains
- Energy
- 810kJ 194.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 17.7gProtein 14.6gFibre 8.1g
Method
- Heat 2 tsp oil in a large, flameproof casserole dish or lidded saucepan over a low-medium heat. Add the onion, celery, finely chopped carrots and parsley stalks, then cover and cook for 5 mins, stirring once or twice, until beginning to soften. Remove the lid, stir in the garlic and tomato purée, then cook, stirring, for 2-3 mins. Add the remaining carrot and the swede; stir to coat.
- Add the stock and bay leaf and season with black pepper. Bring to the boil, then reduce the heat, partially cover and simmer for 20-25 mins until the root vegetables are almost tender. Add the cannellini beans and simmer for a further 10 mins.
- Scoop out a ladleful of beans and stock, transfer to a bowl, then use a fork to mash to a purée. Return to the pan and stir. Keep the cassoulet over a very low heat to keep warm while you cook the chicken livers.
- Heat the remaining oil in a frying pan over a high heat. Fry the livers for 6-8 mins, stirring only once or twice, until browned and just cooked through. Season and add a little chopped parsley. 5 To serve, ladle the cassoulet into shallow bowls, spoon over the livers, then scatter with the remaining parsley leaves. Drizzle with extra-virgin olive oil and serve with crusty bread, if you like.
- See more Stew recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- *Liver is high in vitamin A and should not be consumed by women planning pregnancy or during pregnancy.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
