Pumpkin and Parsnip Cassoulet
INGREDIENTS
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2 tbsp olive oil
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1 onion, finely chopped
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salt and freshly ground black pepper
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3 garlic cloves, finely chopped
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1 tsp ground cloves
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2 carrots, finely chopped
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2 celery stalks, finely chopped
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1 bay leaf
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1lb (450g) pumpkin (prepared weight), chopped into bite-sized pieces
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1lb (450g) small parsnips, sliced into rounds
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1 cup white wine
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a few sprigs of thyme
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1 x 14oz (400g) can tomatoes
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1 x 14oz (400g) can white beans, rinsed and drained
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3 cups hot vegetable stock
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For the topping
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1 cup bread crumbs, lightly toasted
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1oz (30g) Parmesan cheese, grated
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1 tbsp chopped flat-leaf parsley
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