Cassoulet with caramelised halloumi, white beans, and winter vegetables
A traditional recipe revisited for a vegetarian version, this cassoulet combines tender white beans and winter vegetables simmered for a long time with generous slices of haloumi caramelized in maple syrup. The golden cheese adds a delicious texture and a sweet note, balanced by sweet-salty and sweet-tart contrasts.
Vegetarian, Low Carbs
Ingredients
Portions:
4
150 g
white cocoa beans
100 g
halloumi cheese [fresh pasteurised sheep's and goat's milk, salt, non-animal rennet, mint]
200 ml
vegetable stock [onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leek]
50 g
beetroot
50 g
orange carrot
20 g
tomato paste
50 g
onion
2 tbsp
Casa olive oil
100 g
cherry tomatoes
2 cloves
garlic
1 tbsp
maple sugar
0.5 tsp
fine salt
0.25 tsp
Espelette pepper
0.25 tsp
ground white pepper
fresh sage
flat-leaf parsley
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 180°C (356°F).
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and a pinch of fine salt. Sauté until the onion is translucent.
- Stir in the tomato paste, vegetable stock, and spices including Espelette pepper, white pepper, and fresh sage. Bring to a simmer.
- Add the white beans, chopped beetroot, and carrots. Continue to simmer for 10-15 minutes until the vegetables are tender.
- Meanwhile, slice the halloumi cheese and brush each piece with maple sugar. In a separate pan, caramelize the halloumi until golden brown on both sides.
- Serve the cassoulet topped with caramelised halloumi and garnish with fresh parsley and cherry tomatoes.
For a deeper flavor, allow the cassoulet to simmer longer, if time permits.
This recipe is perfect for a cozy winter meal, enhancing the dish with seasonal vegetables.