Vegetable Cassoulet
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 35 | g | FLORA Original 500g |
| 500 | g | Onion chopped |
| 10 | g | Garlic crushed |
| 1000 | g | Tinned tomatoes |
| 375 | g | Courgette |
| 1000 | g | Chickpeas canned in water canned, drained & rinsed |
| 1000 | g | Cannelini beans canned in water canned, drained & rinsed |
| 500 | g | Sweet corn, canned in water |
| 750 | ml | KNORR Paste Bouillon Clear Vegetable |
| 25 | g | Tomato puree |
| 10 | g | Sugar, granulated |
| Topping: | ||
| 100 | g | FLORA Original 500g |
| 250 | g | White medium sliced bread slices cubed |
Preparation
Advance preparation
Pre heat an oven to 180°C, (350°F), Gas 4. Warm the serving dishes.
Method:
1.Melt the Flora Original Spread in a large saucepan, add the onion and garlic and cook for 5 minutes, stirring occasionally, until soft.
2. Add the remaining ingredients and bring to the boil, stirring continuously. Transfer the mixture to an ovenproof casserole.
3.Prepare the topping. Melt the Flora Original Spread and, with a fork, lightly toss the bread cubes until evenly coated. Scatter the bread over the vegetables and sprinkle the sesame seeds on top.
4.Cook in the preheated oven at for about 30 minutes.
5. Serve centre of plate in the heated dishes.
Typical Nutrient Values per serving
470 Calories, 14.6g sugars, 13.9g fat, of which saturates 2.5g, 2.98g salt (based on sodium).
Handy hint
Use KNORR Primerba Garlic Paste as a convenient alternative to fresh.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
