*  Exported from  MasterCook  *

                           Vegetarian Cassoulet

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans & Rice                     Vegan
                Thanksgiving/Christmas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz            Dried garbanzo beans
   3      qt            Water
   3      tb            Garlic -- minced, divided
   1                    Bay leaf
     1/4  c             Butter
   8      oz            Fresh mushrooms
     1/2  ts            Dried thyme
     1/4  ts            Dried rosemary -- crushed
     1/2  ts            Dried oregano
   1      c             Dry white wine
   3      tb            Tomato paste
   6                    Turnips -- peeled, quartered
   4      lg            Red potatoes -- peeled, quartered
   1                    Rutabaga -- peeled, diced 1"
   2                    Onions -- cut into 8ths
   6                    Carrots -- diced 2"
     1/2  ts            Salt
     1/2  ts            Freshly ground pepper
     1/4  c             Olive oil
  29      oz            Vegetable broth (2 cans)
     1/2  c             Fine dry breadcrumbs

Sort and wash the garbanzo beans; place in a 6 qt Dutch oven. Cover
with water 2" above the beans; let stand 8 hours or overnight. Drain.
Add 3 qt of water, 1 tb minced garlic, and bay leaf. Cook over
medium-high heat for 2 hours or until beans are tender. Remove and
discard bay leaf. Set beans aside.

Melt butter in a large skillet over medium-high heat. Add 1 tb of
garlic, mushrooms, and next 3 ingredients. Cook, stirring constantly,
5 minutes. Add wine and tomato paste, cook, stirring constantly,
2 minutes. Add to beans.  

Combine remaining 1 tb minced garlic, turnips, and next
7 ingredients. Spread into an aluminum foil lined roasting pan. Bake
at 500 F for 20 minutes, stirring once.  

Spoon roasted vegetables over beans in Dutch oven, pour broth over
vegetables. Sprinkle with dry breadcrumbs. Bake at 325 F for 1-1/2
hours or until vegetables are tender.  


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Notes: Once the beans are cooked, the cassoulet is halfway done. To
streamline the process, cook the dried beans in a pressure cooker or
cook them overnight in a slow cooker. You could also cook the beans a
day ahead and then prepare and assemble the remaining ingredients the
following day.