Emily was home after a food-filled Thanksgiving with her grandparents. She was complaining about feeling stuffed and gaining weight, so I wanted to make a healthy, tasty vegetarian dinner using some of the sweet potatoes from my garden to get her off to a good start this month.
Aside from the sweet potatoes, I had Brussels sprouts and celery in the fridge and cans of tomatoes and cannellini beans in the pantry. I was all set to play around with (adapt) a recipe I had for a french harvest cassoulet from Sur la Table. In addition to my other changes, I added feta cheese as a topping, which we all agreed was a very positive touch (although I guess the addition of feta might make this no longer a cassoulet).
Fall Harvest Cassoulet
Adapted from Sur la Table
2 Tbsp olive oil
1 doz. Brussels sprouts, cut in 1/2 if small, 1/4 if large
2 celery stalks, sliced
2 medium sweet potatoes, peeled and chopped (from the garden)
1 onion, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cloves garlic, sliced (from the garden)
1 14-oz can diced tomatoes, drained
2 cans cannellini beans, drained, 1/4 cup liquid reserved
1/2 tsp thyme (from the garden)
2 bay leaves
Feta cheese for topping.
Heat oven to 400F.
In a large dutch oven, heat oil over medium heat. Add vegetables, salt and pepper and cook about 8 minutes, or until soft. Mix in garlic and cook 1 minute more.
Mix in the tomatoes, beans, bean liquid, thyme and bay leaves.
Bake covered for 25 minutes. Remove cover and cook another 5 minutes or until vegetables are tender.
Remove bay leaves and serve.
Sprinkle with feta and enjoy!