Lunchbreak: Cassoulet from David Burke’s Primehouse

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

David Burke’s Primehouse
616 N. Rush Street
(312) 660-6000

For more information:


1 cup cooked flageolet beans (French style stew bean, can substitute other such as cannellini)
1 Tablespoon roasted garlic cloves
2 Tablespoons small diced butternut squash
2 Tablespoons julienne fresh red pepper
vegetable stock
olive oil
salt/pepper, to taste
4 slices zucchini, sliced 1/2” thick
1/4 cup braised fennel, recipe to follow
1/4 cup, fresh arugula
1/8 cup shaved fresh fennel
2 Tablespoons pine nut vinaigrette

In a sauté pan, add in one tablespoon olive oil and heat.  Sauté roasted garlic, butternut squash, red peppers, braised fennel and beans until squash is tender.  Add in a splash of vegetable stock and salt/pepper to taste.  Ragout should be somewhat saucy with the addition of the stock.  Set ragout aside.  In a small hot sauté pan, sear zucchini coins on both sides until tender. Set aside zucchini.  In a small bowl, toss the shaved fresh fennel, arugula, s/p to taste and about 1 tablespoon vinaigrette together.  On a plate, spoon bean ragout on the bottom.  Stack/layer zucchini coins on the side of ragout.  Top with salad mixture.  The remaining 1 Tablespoon of vinaigrette can be sauced around the plate.

Pine Nut Vinaigrette

2 Tbs toasted pine nuts
1 Tbs sweated onion
2 Tbs rice wine vinegar
4 Tbs olive oil
2 Tbs Water
salt and pepper to taste

Combined nuts, onions, vinegar and oil in a blender.  Puree until smooth.  Add oil in steady stream adjusting seasoning with salt and pepper to taste.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s