Root Vegetable Cassoulet

Ingredients

• 2 cups rinsed cannelini beans, picked over and rinsed
• 3 tablespoons extra virgin olive oil
• 1/2 onion, peeled, trimmed, and cut into 1/4-inch dice
• 3 large cloves garlic, peeled, split, germ removed, and finely chopped
• Salt and freshly ground white pepper
• 1 tablespoon tomato paste
• 2 tomatoes, 1 peeled, seeded, and cut into 1/4-inch dice, the other just cut in half
• 7 cups unsalted Vegetable Stock (page 348) or store-bought low-sodium vegetable broth
• 6 stalks celery, peeled, trimmed, and cut into 3-inch lengths
• 3 medium carrots, peeled, trimmed, and cut into 3-inch lengths
• 2 large turnips, peeled, trimmed, and quartered
• 1 medium fennel bulb, trimmed and quartered
• Bouquet garni (3 sprigs Italian parsley, 2 sprigs sage, and 2 sprigs thyme, tied together with kitchen twine)
• 1 cup fresh bread crumbs
• 2 large cloves garlic, peeled, split, germ removed, and very finely chopped
• 1/4 cup chopped Italian parsley leaves
• 3 tablespoons unsalted butter, melted

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