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. 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.

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.

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.

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.

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!