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

Instructions

1. Heat oven to 350F Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.
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.
3. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
4. Sprinkle the top with breadcrumbs and grated cheese.
5. Cover, then cook for 40 minutes Uncover, and cook for a further 40 minutes Serve with garlic bread.