Root Vegetable, White Bean, and Mushroom Cassoulet

Dice the vegetables in 1/2 inch pieces.

• 3 Tablespoons extra-virgin olive oil
• 1 large sweet yellow onion, diced into 1/2 inch pieces
• 2 celery stalks, diced
• 2 garlic cloves, diced
• 2 Tablespoons tomato paste
• 1 Tablespoon red miso
• 1 teaspoon Spanish smoked praprika
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 Cup dry white wine
• 3 carrots, diced
• 1 small celery root, peeled and diced
• 1 medium turnip, diced
• 2 Roma (plum) tomatoes, chopped
• 4 Cups cooked great Northern beans (3 15 oz cans)
• 2 1/2 Cups bean cooking liquid (or no-salt vegetable broth)
• 12 ounces cremini mushrooms, sliced
• 1 Cup panko-style or other dry bread crumbs

Sauté the onion, celery, garlic until soft (6 minutes). Add tomato paste, miso, paprika, salt, nutmeg, cayenne, and cloves and cook until fragrant (30 secs). Add wine, stir and cook (1 minute).

Add carrots, celery root, and turnip and stir to coat. Stir in tomatoes, beans, and enough broth to cover. Bring to boil then turn off heat.

Transfer to a large cassoulet style baking dish.

Scatter the mushrooms on the bean mixture and the bread crumbs on top.

Cover and bake for 45 minutes. Uncover and bake for 45 minutes more.