Pumpkin & Parsnip Cassoulet

Ingredients

• 2 tablespoons olive oil
• 2 large onions, chopped
• 1 lb pumpkin, deseeded, peeled and diced
• 1 lb parsnip, diced
• 3 garlic cloves, crushed

• 2 (14 ounce)  cans mixed beans, drained

• 2 (14 ounce)  cans tomatoes
• 1 cup red wine
• 1 cup vegetable stock
• 2 sprigs fresh thyme
• salt and pepper
• 1 tablespoon sugar
• 3 ounces fresh breadcrumbs
• 1 ounce parmesan cheese, grated

Directions

1. 1

   Heat oven to 350°F Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.

2. 2

   Add pumpkin, parsnips and garlic and cook for a further 3 minutes Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.

3. 3

   Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 minutes Uncover, and cook for a further 40 minutes Serve with garlic bread.