Friday, November 18, 2011

Pumpkin Cassoulet with Caramelized Onions and Roasted Garlic

This recipe fromWilliams-Sonoma makes a large pot of beans and pumpkin. It has a nice flavor, but I felt it needed more liquid and less cooking time. Pumpkin cut into 1/2 inch cubes doesn't take an hour to cook. My beans were split and way overdone by then and all of the liquid absorbed. I also wonder if you shouldn't turn the heat down after roasting the garlic to say 350 or 325.

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