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Reviewed Rustic Meat and Bean Pot

Mar 25, 2011 in Food Network Community Toolbox on

You spurred another EXCELLENT version when you mentioned in your show how nice parsnips would be in this Cassoulet. I shared your enthusiam, being a lover of parsnips, and added parsnips in addition to substituting lamb meat for the pork, and fennel for the celery. The double batch was made in a Durch Oven and finished off in the oven to tender the...

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