Prepare a delicious French cassoulet in a fraction of the time

For Chef Patrick Connolly, the path to owning his own restaurant included many pit stops. An award-winning stint in Boston was followed with a gig in New York City, which lead to work in his hometown of St. Louis before he and his growing family came back to Brooklyn to open his current spot, Rider.

Working in the restaurant industry can be taxing, with long hours. “Our saving grace is that we live a block from the restaurant,” Connolly says, adding that he can swing by home to cook with his wife and young daughter and get back to the restaurant to finish out the night. When it comes to cooking at home for the family, Connolly says he turns to the kinds of classics he grew up with. Because he’s often pressed for time, Connolly uses tricks and shortcuts to get delicious food on the table without hours of tedious prep. Check out the recipe for his take on a traditional French Cassoulet that takes a fraction of the time to cook.

Cassoulet with Sausage, Cauliflower, Gremolata, and Breadcrumbs

(Serves 4)

INGREDIENTS:

  • 2 cans butter beans
  • 1 can Campbell’s Cream of Celery
  • 1 can Campbell’s Cream of Chicken
  • ¼ cup olive oil
  • 1 cup carrots, oblique cut (at an angle)
  • 1 cup celery, oblique cut
  • 2 tbsp. shallot, minced
  • 2 tsp. garlic, minced
  • 2 cups cauliflower florets
  • 4 sausage links, any kind
  • 2 cups kale, cut into 1’’ squares
  • Juice of 1 lemon

Breadcrumb topping

  • ½ cup panko breadcrumbs
  • 2 oz. butter

Gremolata

  • 2 tbsp. chopped parsley
  • 1 tsp. minced lemon zest
  • 1 tsp. garlic, minced

DIRECTIONS

  • Cook the carrots, celery, cauliflower, sausages in olive oil until brown
  • Add the shallots, garlic, kale, and cook another minute. Then add all ingredients into a mixing bowl with beans, soups, lemon juice, salt and pepper
  • Transfer to a casserole dish (preferably earthenware crock(s), and bake at 375 degrees for 15 minutes
  • Meanwhile, toast the panko crumbs in butter, and mix the gremolata ingredients
  • Garnish the baked cassoulet with the toasted breadcrumbs and gremolata

Check out other family recipes from Campbell’s:

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