Pumpkin & Parsnip Cassoulet

This warming dish is perfect for a weekend get-together

Prep: 20 mins

Cook: 1 hr, 25 mins

Easily serves 6


  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 500g pumpkin, deseeded, peeled and diced
  • 500g parsnip, diced
  • 3 garlic cloves, crushed
  • 2 x 425g cans mixed beans, drained
  • 780g can tomatoes
  • 225ml red wine
  • 300ml vegetable stock
  • 2 large sprigs fresh thyme
  • 1 tbsp sugar
  • 75g fresh breadcrumb
  • 25g vegetarian parmesan-style cheese, grated
  1. Heat oven to 180C/fan 160C/gas 4.
  2. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.
  3. Add pumpkin, parsnips and garlic and cook for a further 3 mins.
  4. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
  5. Sprinkle the top with breadcrumbs and grated cheese.
  6. Cover, then cook for 40 mins.
  7. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage