Cheesy Sweet Potato & Beet Casserole
with Herby Ciabatta Crostini
Cooking time
20 minutes
Servings
4
Calories
750 /serving
This rib-sticking casserole takes inspiration from cassoulet, invented in Southern France almost 700 years ago. For a non-meaty feast, we kept the beans, added hearty veg and cheese, and paired it with herbed crostini (for serving over or scooping up, kids choice!).
We will send you:
- 450g Yellow beets
- 450g Sweet potatoes
- 15ml Red wine vinegar
- 398ml White kidney beans (canned)
- 60ml Vegetable demi-glace
- 50g Grana Padano (contains rennet)
- 60ml Heavy cream
- 2 Ciabatta baguettines
- 18g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
6 tbsp butter
Total Fat
30 g
Saturated Fat
17 g
Sodium
1580 mg
Total Carb
102 g
Sugars
14 g
Protein
24 g
Fibre
13 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the sweet potatoes and beets.
- Drain and rinse the kidney beans.
Make the crostini
- Cut the ciabatta crosswise into ¾ inch pieces.
- Arrange on a lined sheet pan and drizzle with oil; season with ½ the spices and S&P.
- Toast, flipping halfway, 10 to 12 min., until beginning to crisp.
- Set aside to cool.
Start the cassoulet
- Meanwhile, in a large pan, heat 2 tbsp butter on medium.
- Add the sweet potatoes, beets, remaining spices and S&P.
- Sauté, 4 to 5 min., until lightly browned.
- Add the demi-glace and 1 cup water. Cook, covered, stirring occasionally, 9 to 11 min., until the vegetables are tender.
Finish the cassoulet
- To the pan of vegetables, add the kidney beans and cream.
- Cook, stirring occasionally, 2 to 3 min., until combined and creamy.
- Add 4 tbsp butter, the vinegar (start with ½) and S&P; stir well.
Plate your dish
- Divide the cassoulet between your bowls.
- Garnish with the cheese.
- Serve the crostini on the side. Bon appétit!
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