Cassoulet with Roasted Root Vegetables and Caper-Basil Oil recipe | PCC Community Markets

Ingredients

• 2 cups cubed root vegetables in any combination (choose from carrots, parsnips, turnips, rutabagas, golden beets, Jerusalem artichokes and yams)
• 2 tablespoons olive oil, plus additional for tossing
• Salt and pepper, to taste
• 3 or 4 boneless, skinless chicken breasts, seasoned with salt and pepper
• 4 turkey or chicken Italian sausages
• 3 cloves garlic, minced
• 1 small leek, sliced
• 2 teaspoons fennel seeds
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1 cup chopped canned tomatoes
• 1 cup chicken broth
• 3 cups cooked white beans
• Hot pepper sauce
• 1/4 cup fresh basil
• 1/4 cup Italian parsley, stems removed
• 2 tablespoons capers
• 2 cloves garlic
• 1/2 cup extra virgin olive oil