VEGETABLE CASSOULET WITH GARLIC CRUMBS
Prep time 15 mins Cooking time 1 hour 10 mins Serves 4
1 bunch of leeks, washed well and cut into 2.5cm chunks 4 large carrots, peeled and cut into 2.5cm chunks 4 celery sticks, cut into 2.5cm chunks 1 medium butternut, peeled, seeded and cut into chunks 4 courgettes, sliced into 2.5cm chunks 4 garlic cloves, chopped 4 tbsp olive oil 4 sprigs of thyme 4 sprigs of parsley 1 bay leaf ½ tsp ground nutmeg 400g cannellini beans, drained
FOR THE BREADCRUMB TOPPING, MIX: 4 1/4 cups fresh white breadcrumbs 85ml olive oil 2 garlic cloves, finely chopped Parsley, a small bunch, finely chopped
Preheat the oven to 180°C. Combine vegetables in a two-litre roasting dish so they fit snugly. Toss with garlic, olive oil, herbs, bay leaf and nutmeg and roast for 40 minutes. Add beans to the roasted veg and toss gently to mix. Now spread the topping over and roast for another 20-30 minutes or until golden brown and the crumb topping is crispy.