Six Food Intolerance Living

I haven't posted a recipe in a while, huh? Well, now's as good of a time as any!

I'm not sure where I got this recipe. Maybe Weight Watchers? I don't know ... but, if it's your recipe, leave me a comment and I will promptly give you credit!

Easy Light Cassoulet
Serves 6-8 people and is a one dish meal

Ingredients:
2-1/4 cup parsnips, thinly sliced (can also use potatoes or carrots)
1-1/2 cup celery diced, including tops
1 cup onion diced
1 tbsp olive oil
1/4 tsp sea salt
8 oz lean ground meat (I use turkey)
2 cups chicken stock
1/4 cup red wine or port (can replace with stock)
28oz can peeled Italian-style tomatoes
19oz can Cannellini beans, drained & rinsed
1 tbsp Herbes de Provence or Italian herbs
3/4 cup GF bread crumbs (can just skip this)

Directions:
Saute' parsnips, celery and onions with olive oil and salt on medium heat until the vegetables begin to soften.

Add the meat and continue to saute' until the meatis well browned and the onions are translucent.

Deglaze the pan with red wine being sure to scrape up any browned bits from the bottom of the pan.

Add the chicken stock and tomatoes.

If the tomatoes are whole, break them into small pieces using a spoon or spatula.

Add the beans and herbs and slowly bring to a simmer.

Simmer for 20 minutes, or until the liquid has reduced by 2/3.

Preheat the oven to 350 degrees.

Transfer mixture to a large casserole (you can skip this step if you started with a dutch/french oven instead of a sautee pan) and top with bread crumbs, if using.

Bake for 35-50 minutes or until mixture is thick and bubbly and the bread crumbs are a deep golden brown.