Meal Kit
Weeknight Sausage Cassoulet
with Parmesan crust
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Nigel Palmer
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!"
In Your Box (serves 2)
- 1 Fennel Bulb
- 15 oz. Cannellini Beans
- 8 oz. Italian Pork Sausage Links
- 8 oz. Carrot
- 1 Shallot
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1 oz. Grated Parmesan
- 4 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 1½ tsp. Cornstarch
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) 4PXz4wOm
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Calories710
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Carbohydrates67g
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Net Carbs63g
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Fat33g
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Protein41g
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Sodium2040mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Colander
- 1 Large Oven-Safe Non-Stick Pan
Before You Cook
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 Prepare the Ingredients
Remove stalks from fennel bulb and discard. Trim end of bulb, quarter lengthwise, remove core from each slice, and cut into 1/4" dice.
Peel, trim, and cut carrot into 1/4" dice.Peel shallot and cut into 1/4" dice.Mince garlic.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. -
2 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. -
3 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. -
4 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. -
5 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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