Veggie Cassoulet

• 3 cups unsalted vegetable stock
• 1/2 ounce dried porcini mushrooms (about 1/2 cup)
• 1/4 cup extra-virgin olive oil, divided
• 4 cups chopped yellow onion
• 1 sweet potato, peeled and cut into 3/4-inch pieces (about 12 ounces)
• 1 turnip, peeled and cut into 3/4-inch pieces (about 8 ounces)
• 1 fennel bulb, cut into 1-inch pieces (about 8 ounces)
• 2 teaspoons fresh thyme leaves, divided
• 2 tablespoons unsalted tomato paste
• 1/2 cup dry white wine, such as sauvignon blanc
• 1 cup water
• 1 bay leaf
• 2 (15-ounce) cans unsalted white kidney beans, rinsed and drained
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/4 cups fresh breadcrumbs
• 1.5 ounces grated Parmesan cheese (about 1/3 cup)

1. Bring stock to a boil in a small saucepan; add porcini mushrooms. Remove pan from heat; let stand 15 minutes. Strain stock through a fine sieve over a bowl; reserve stock mixture. Chop mushrooms.
2. Heat a large Dutch oven over medium heat. Add 3 tablespoons oil. Add onion; cook 10 minutes or until lightly browned, stirring occasionally. Add potato, turnip, fennel, and 1 teaspoon thyme; cook 10 minutes or until vegetables are slightly tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes. Stir in stock, 1 cup water, bay leaf, and chopped mushrooms; bring to a simmer. Reduce heat to medium-low, and cook, partially covered, 25 minutes. Stir in beans; return to a simmer, and cook, partially covered, 10 minutes or until vegetables are tender. Remove from heat; stir in salt and pepper.
3. Preheat broiler to HIGH. Melt butter in a medium nonstick skillet over medium heat. Add breadcrumbs; cook 3 minutes or until breadcrumbs are lightly toasted, stirring occasionally. Remove from heat. Stir in cheese and remaining 1 teaspoon thyme. Let stand 5 minutes. Sprinkle breadcrumb mixture evenly over cassoulet. Broil 1 minute or until breadcrumbs are browned. Drizzle each serving with 1/2 teaspoon remaining oil.
4. Fuller's ESB ABV 5%
5. An oft-overlooked style of beer, ESB (extra special bitter) is a dark, malty, full-bodied brew that goes remarkably well with the warm flavors of winter stews, especially cassoulet. London-based Fuller's ESB presents hints of toffee and biscuit enlivened by a slight citrusy finish that plays nicely with the cassoulet's sugary sweet potatoes and carrots. Fuller's -nuttiness lends even more depth to this flavorful dish.

porcini mushrooms, extravirgin olive oil, yellow onion, sweet potato, fennel bulb, thyme, white wine, water, bay leaf, unsalted white kidney beans, kosher salt, freshly ground black pepper, unsalted butter, fresh breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/veggie-cassoulet (may not work)