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Root veg cassoulet with chicken livers recipe

Root veg cassoulet with chicken livers recipe

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With root veg and chicken livers, this cassoulet is the ultimate winter warmer. Freeze any leftovers you have to enjoy at a later date! See method

  • Serves 6
  • 10 mins to prepare and 1 hr to cook
  • 194 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 3 tsp rapeseed or olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 3 large carrots, 1 finely chopped, 2 cut into 3-4cm pieces
  • 30g pack fresh flat-leaf parsley, stalks and leaves chopped separately
  • 3 garlic cloves, crushed​
  • 1 heaped tbsp tomato purée
  • 1 small swede, peeled and cut into 3cm chunks
  • 1 chicken or vegetable stock pot, made up to 750ml
  • 1 bay leaf
  • 400g tin cannellini beans, drained and rinsed
  • 380g pack chicken livers*, any membranes removed, chopped into bite-sized pieces
  • 4 tsp extra-virgin olive oil, to serve (optional)
  • crusty bread, to serve (optional)
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    1g 5%
  • Sugars

    11g 12%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 17.7g Protein 14.6g Fibre 8.1g


  1. Heat 2 tsp oil in a large, flameproof casserole dish or lidded saucepan over a low-medium heat. Add the onion, celery, finely chopped carrots and parsley stalks, then cover and cook for 5 mins, stirring once or twice, until beginning to soften. Remove the lid, stir in the garlic and tomato purée, then cook, stirring, for 2-3 mins. Add the remaining carrot and the swede; stir to coat.
  2. Add the stock and bay leaf and season with black pepper. Bring to the boil, then reduce the heat, partially cover and simmer for 20-25 mins until the root vegetables are almost tender. Add the cannellini beans and simmer for a further 10 mins.
  3. Scoop out a ladleful of beans and stock, transfer to a bowl, then use a fork to mash to a purée. Return to the pan and stir. Keep the cassoulet over a very low heat to keep warm while you cook the chicken livers.
  4. Heat the remaining oil in a frying pan over a high heat. Fry the livers for 6-8 mins, stirring only once or twice, until browned and just cooked through. Season and add a little chopped parsley. 5 To serve, ladle the cassoulet into shallow bowls, spoon over the livers, then scatter with the remaining parsley leaves. Drizzle with extra-virgin olive oil and serve with crusty bread, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Stew recipes

*Liver is high in vitamin A and should not be consumed by women planning pregnancy or during pregnancy.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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