Fructose Free Gluten Free Cassoulet
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Learn more →Ingredients
6 servings
For the cassoulet
- 2 tbsp olive oil
- 6 oz pancetta, cut into ½-inch cubes
- 1 lb gluten free pork sausage links (such as kielbasa or garlic sausage), sliced into 1-inch rounds
- 2 duck confit legs (about 1 lb total)
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 3 cups chicken broth
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 sprigs fresh thyme
- 2 bay leaves
- ½ tsp smoked paprika
- salt and pepper, to taste
For the breadcrumb crust
- 1 cup gluten free breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- 1
Preheat the oven to 325°F (165°C). Heat 2 tbsp olive oil in a 5–6 qt Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 5 minutes. Transfer the pancetta to a plate, leaving the fat in the pot.
- 2
Add the sausage rounds to the Dutch oven in a single layer and sear over medium-high heat, turning once, until browned on both cut sides, about 3–4 minutes per side. Transfer to the plate with the pancetta.
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