Cassoulet? Pourquoi pas!

Cassoulet is a traditional French stew "containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs)" (from Wikipedia, so it must be true). Yeah, well unfortunately I have a life, so skinning pigs, trying to find goose in the local supermarket, and soaking beans isn't exactly convenient. I'd probably have to give up something less important to fit in such culinary exploits, like sleep.

Nevertheless, slow cooked stews are kind of a staple in our house this time of year. There is nothing I love more than a meal that requires just a bowl, a spoon and an appetite. And I figure if you eat enough comfort food, you will, at some point, feel comforted and less stressed. This is an ongoing experiment, so I'll keep you posted on the 'less stressed' thing. 

One thing is for sure - this particular cassoulet recipe was easy peasy, does not require chasing after domesticated, or indeed undomesticated, fowl, and comforted our bellies, if not our frazzled nerves (work in progress - like I said, I'll keep you posted).

Slow Cooker Sausage Cassoulet
Adapted from Cooking Light Magazine
Serves 6

olive oil
2 large yellow onions, chopped
1 1/2 cups carrots, cut into 3/4" chunks
1 cup chopped peeled turnip
1/2 cup finely chopped celery
3 garlic cloves, minced
2 cans cannellini/white beans, drained and rinsed
4 fully cooked Italian style chicken sausages, cut into 1/2" thick slices
1 28oz can chopped tomatoes
3/4 cup chicken stock
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 bay leaf
1 TBSP salted butter
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/4 cup chopped fresh parsley

1. Heat oil in a large skillet over medium heat. Add onions, celery, carrot, turnip and garlic and cook stirring for around 5 minutes until vegetables are becoming tender.
2. Place vegetable mixture into the stoneware of a large crockpot/slow cooker. Add beans, sausage, tomatoes, stock, thyme, salt, pepper and bay leaf and stir to combine.
3. Cover and cook on low for 8 hours.
4. Melt butter in a small skillet and fry breadcrumbs for a few minutes until browned. Stir frequently, otherwise they will burn!
5. Remove skillet from heat and stir in the parmesan.
6. Take half of the breadcrumb mixture and stir it into the cassoulet in the slow cooker. 
7. Serve in bowls, sprinkled with chopped parsley and remaining breadcrumb mixture.