All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Cassoulet is a traditional French stew originating in the southern countryside province of Languedoc. Reminiscent of the great American chili, white beans and sausage simmer in harmony alongside earthy root vegetables. A blanket of Parmesan sits atop the dish, creating warm a warm embrace of flavor. It's comforting, yet elegant, and with one bite, you'll be shouting “sacrebleu!"
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.
You Will Need
Large Oven-Safe Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Remove stalks from fennel bulb and discard. Trim end of bulb, quarter lengthwise, remove core from each slice, and cut into ¼" dice.
Peel, trim, and cut carrot into ¼" dice.
Peel shallot and cut into ¼" dice.
Drain beans in a colander and rinse.
Combine 1 cup water, mirepoix, and cornstarch in a mixing bowl. Set aside.
On a separate cutting board, remove Italian sausage from casing.
Cook the Sausage
Place a large oven-safe pan over medium-high heat.
Add 1 tsp. olive oil and Italian sausage to hot pan. Break into small pieces with a spoon until no pink remains, 4-6 minutes.
If using ground beef add a pinch of salt and follow same instructions. If using ground turkey, add a pinch of salt and cook until no pink remains 7-9 minutes.
Transfer to a plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook sausage to medium heat and add 2 tsp. olive oil.
Add fennel, shallot, and carrot to hot pan and stir until coated in oil. Cover, and stir occasionally until vegetables start to brown, 4-6 minutes.
Add garlic and stir until aromatic, 30-60 seconds.
Make the Cassoulet
Stir mirepoix-cornstach mixture to recombine and add to pan.
Stir in beans, sausage, and a pinch of salt, and bring to a boil. Once boiling, reduce to a simmer, cover, and cook until vegetables are tender and cassoulet has thickened, 3-5 minutes.
If using ground beef or ground turkey, follow same instructions.
Bake Cassoulet and Finish Dish
Top cassoulet evenly with Parmesan. Place pan in hot oven and bake until cheese is golden brown, 5-7 minutes.
Plate dish as pictured on front of card. Bon appétit!
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