"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 lamb. A table-passed "Crumble" of baguette, butter, and Italian parsley was the perfect partner to decorate and soak up juices. It was an instant hit! "