Vegetarian Cassoulet and Garlic confit
Back with a Daring cooks challenge again and as usual late in posting it.
Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. 
I chose to make vegetarian cassoulet from here
And Garlic Confit from here
My oven was in a mood of Satyagraha today and wouldn’t work, so cooked the confit in the stove top mode. Wasn’t really happy with the texture of the garlic though:-(
Verdict
A very filling stew with the aroma of garlic…..yummm…..
Check out the other variations of Cassoulet and confit here
Are you as inquisitive as me to check the marathon by my fellow marathon bloggers SRIVALLI, PRIYA SURESH, REVA, SOUMYA, AZEEMA, AYEESHA, PRIYA VASU, JAY, PJ, MONIKA, Gayatri,usha
Nice one Veena..I have never attempted at making these..:0)..btw do update with the marathon details..thanks..
Confit and cassoulet look perfect. Very comforting stew..
looks so yumm I am tempted to try this
never tried this at home Veena. perhaps soon, looks great.
Finally a cassoulet that I can eat! Delicious!
Thank's for sharing!
Yumm, thats truly tempting , definitely a comforting dish..
This looks perfect and garlic confit is very tempting.
wow what a combo. love both these.