Garlic Bread Cassoulet Recipe
Ingredients
| Olive oil | 6 Tablespoon | |
| 250 g / 8 oz shallots | ||
| Garlic | 2 Clove (5gm), chopped | |
| Carrots | 2 , diced | |
| Celery sticks | 2 , sliced | |
| Pepper red | 1 To taste, diced | |
| 150 ml / 1/2 pint red wine | ||
| 1 x 400 g / 14 oz can beans | ||
| Tomato puree | 4 Tablespoon | |
| 175 g / 6 oz mushrooms, sliced | ||
| Mixed herbs | 3 Tablespoon | |
| 1/2 French stick, sliced thinly | ||
| Olive oil | 2 Tablespoon (For the crust:) | |
| Garlic | 1 Clove (5gm), crushed (For the crust:) | |
| Thyme | 2 Tablespoon, chopped (For the crust:) | |
| 25 g / 1 oz Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a pan, heat half of the oil and fry shallots and garlic in it for ten minutes
2. In another pan, heat the rest of the oil and fry carrots, pepper and celery for five minutes; add wine and allow to boil for a couple of minutes
3. Add beans, shallots, herbs, tomato puree and mushrooms, season adn transfer into a gratin dish
4. Place a layer of bread on top of it, brush on a mixture of garlic, thyme and oil on the bread and sprinkle parmesan
5. Cover and place in an oven preheated to 375°F for half an hour; remove the lid and bake for another twenty minutes
SERVING
6. Serve a appropriate
1. In a pan, heat half of the oil and fry shallots and garlic in it for ten minutes
2. In another pan, heat the rest of the oil and fry carrots, pepper and celery for five minutes; add wine and allow to boil for a couple of minutes
3. Add beans, shallots, herbs, tomato puree and mushrooms, season adn transfer into a gratin dish
4. Place a layer of bread on top of it, brush on a mixture of garlic, thyme and oil on the bread and sprinkle parmesan
5. Cover and place in an oven preheated to 375°F for half an hour; remove the lid and bake for another twenty minutes
SERVING
6. Serve a appropriate
Chef
