Cassoulet with edamame

A delicious cassoulet with Japanese soybeans.

Ingredients

Shallot

Savoy cabbage

Mushrooms

edamame beans

morels

Garlic

Celeriac

Salt and pepper

Whipped cream

Preparation

Boil edamame beans for 5 minutes in salted water, drain and rinse cold.
Briefly fry mushrooms together with brunoise of celeriac.
Add a chopped shallot, garlic, soaked morels, and sliced green cabbage and fry briefly.
Deglaze with unsweetened cream and reduce slightly. Season with salt and pepper.