Photo: Gabriel Gurrola
Cassoulet Recipe
14 ingredients
12-14
openrecipes
Cassoulet is probably the most famous dish made in South West France. It dates back hundreds of years.There are many many versions. In fact you can get a good...
Estimated Nutrition (whole recipe, rough)
2019
Calories
126g
Protein
107g
Fat
124g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Sausage | 100g cooked | 301 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 carrots
- 2 spears of celery
- 3 yellow onions
- 3 Lbs dry beans (Great Northern's work well)
- 1 tube tomato paste
- a 2 Lb pork roast (shoulder is good)
- 2 Lbs Lamb ( neck or shoulder or shanks)
- 2 Lbs pork sausage (Mild Italian works well or any other not too stong FRESH sausage)
- 4-6 cloves garlic
- Thyme, sage & Bay leaves to taste. A bouguet garni Salt & Pepper
- 6 confit duck leg & thigh pieces. (The canned confit works fine & gives lot of fat
- 3 cups dry white wine
- 1 quart brown stock (beef or lamb)
- Optional. Dry bread for making bread crumbs.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes