Deconstructed Curry Cassoulet

Tarragon-infused white bean puree paired with vadouvan curry carrot coulis and a honey gastrique, paired with pan roasted trumpet mushroom steaks.

Servings: 4 servings

Heat up pan with 2T olive oil. When the pan is hot, add bacon, and cook until crisp, stirring occasionally. Remove from pan and set aside.
Add sliced trumpet mushrooms, adding extra oil if needed, and grill until edges are crispy and mushrooms are browned. Remove from pan, salt to taste, and set aside.
Add shallots, carrots, and garlic, and cook until shallots soften. Add curry powder and stir until combined. Add enough stock to cover the carrots by 1/2 inch, and cook until carrots are soft and liquid is reduced by half. Salt to taste. Transfer to blender or safe container for immersion blender, and blend until everything is smooth and pureed. Set aside.
In separate saucepan, heat honey and vinegar, and simmer until reduced by 1/2, stirring frequently. Add additional tablespoons of vinegar to thin if mixture becomes too thick when cooled. Serve separately or add to carrot coulis.
To pan, add beans, 2tbsp of vinegar, garlic, and vegetable stock until beans are just covered. Salt to taste. Add 1T of tarragon, and simmer until liquid is almost gone, stirring often. Remove from heat and add remainder of tarragon. Serve as is, or blend into puree.
In dish, layer puree, coulis (and gastrique if separate), and mushrooms. Garnish with chopped scallions and bacon bits.