Roast vegetable cassoulet - Good Food Middle East

Ingredients

• 350g dried haricot beans
• a bundle of thyme, bay leaf and parsley stalks
• 3 medium onions, 1 quartered, 2 chopped
• 450g carrots, 2 quartered, rest in chunks
• 11 tbsp extra-virgin olive oil
• 2 celery sticks, chopped
• 4 garlic cloves, chopped
• 400g can chopped tomatoes
• 1 tsp light muscovado sugar
• 4 tsp chopped fresh tarragon
• 1 medium butternut squash, peeled, seeded and cut into chunks
• 1 medium celeriac, peeled and cut into chunks
• 1 tbsp Dijon mustard
• 4 tbsp chopped fresh parsley
• 85g fresh white bread crumbs