This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.
Apr 19, 2003 by Tom Valenti
This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.
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- 3 H