Meal Kit
Vegetarian Cassoulet
with mushrooms and fennel
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Patrick Le Beau
In Your Box (serves 2)
- 1 Fennel Bulb
- 15 oz. Cannellini Beans
- 8 oz. Cremini Mushrooms
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2 oz. Grated Parmesan
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1 oz. Crispy Fried Onions
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⅗ oz. Butter
- 2 Tbsp. Cornstarch
- 2 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Meatloaf Seasoning
- ¼ oz. Parsley
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGvEX3E
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Calories550
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Carbohydrates51g
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Net Carbs49g
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Fat27g
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Protein23g
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Sodium1840mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
stem and cut mushrooms into 1/4's
dice fennel into 1/4 inch piecesdrain and rinse beanscombine cornstarch with 2 T cold water and mix to make slurrystem and rough chop parsleyrough chop crispy onions -
2 cooking cassoulet
in a large pan heat 1T olive oil over medium high heat, add mushrooms and 1/4 t salt, cook undisturbed for 4 minutes
stir and add fennel,cook for another 4 minutesadd meatloaf seasoning, beans, a pinch of salt, 2 cups of water and mirepoix basestir in slurry and simmer for 7-10 minutes until slightly thickenedtransfer to oven safe container, top with parmesan cheese and place in oven at 425 for 10-12 minutes until golden brown -
3 finish
remove from the oven and top with crispy onions and chopped parsley
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