Completed cassoulet

And here it is, fresh from the oven!

Cassoulet out of the oven

I could have/should have taken the lid off the pot after about 45mins of cooking so some of the liquid would evaporate. Oh well.

Here’s an extreme close-up of it on my plate, topped with a piece of crisped-up skin from the goose.

Cassoulet Plated

I like the addition of a tomato and a leeeetle bit of summer sausage: they help to mitigate the richness of the dish and provide some interesting flavours (the first cassoulet I made was oh! so bland).

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About pat

Photographer and writer. I love taking pictures of food that make it look irresistible. Prime interests is field-to-table food, closely followed by gardening and urban nature.

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