White Bean Cassoulet

• Yarras Grove olive oil for frying
• a tablespoon butter
• 100g diced carrot
• 100g diced turnip
• 100g diced potato
• 100g diced sweet potato
• 100g diced Spanish onion
• 100g diced celery
• 200g white beans
• 1/2 teaspoon Alpine Pepper (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )
• 2 litres vegetable stock
• a generous pinch salt
• Continental parsley

1. 1. In a large pot, drizzle in the olive oil and butter and saute the celery, carrot and onion.
2. 2. Allow the vegetables to caramelise and season with salt, if desired.
3. 3. Add the vegetable stock, then the remaining vegetables.
4. 4. Bring to the boil and simmer for 45 minutes or until the potatoes are soft.

olive oil, butter, carrot, potato, sweet potato, spanish onion, celery, white beans, alpine pepper, vegetable stock, salt, continental parsley

Taken from www.epicurious.com/recipes/member/views/white-bean-cassoulet-50094454 (may not work)