Sausage Cassoulet | Jacques Pépin Cooking At Home | KQED

Подписаться 297 тыс.

Просмотров 284 тыс.

50% 1

Jacques Pépin whips up an adaptation of a classic cassoulet, a favorite dish of the Southwest of France. This hearty meal full of white beans and sausage reheats nicely and would make a great choice for meal planning.
What You'll Need:
Olive oil, 3 sausages, 1 onion, 4 garlic cloves, 1 can of white beans (navy or other), 1 tomato, 2 tbsp chopped parsley, salt and pepper, Tabasco.
Jacques Pépin Cooking At Home
Sausage Cassoulet
Subscribe to watch a new Jacques Pépin video every Wednesday:
ru-vid.com?sub_conf....
#jacquespepin #howto #sausage #cassoulet #comfortfood
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Discover more recipes and fun with food on @KQED Food

Хобби

Опубликовано:

20 июл 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 406

@j.criquette3334 3 года назад

"And this, as you can see, is a hot dog. And that's good too." 😂 This is why I love Jacques Pepin.

@VillPom 3 года назад

Pure gold

@timmi59 2 года назад

Yes!

@timmi59 2 года назад

@@VillPom Oui!

@Icksnuck 2 года назад

“Hot dogs are slammin’”

@baguettebungalow 2 года назад

Ditto. Could not have said it better!!!!!

@progressiveprepper6553 3 года назад

This man is my culinary hero for decades now. I could never get tired of watching him cook. Thank you !!

@AbbeyofTheleme 2 года назад

It takes a lot of bravery to have no ego. Jacques is now cooking for the most ordinary of Americans. Not much money, not much time and no cooking skills. Just a pot and a little knife. A leftover hotdog. Stuff out of cans...... He is our treasure.

@nataliajimenez1870 2 года назад

He wants families to be able to cook at home more and he knows that working parents have limited time to cook complicated meals. He provides inspiration to those of us that feel too tired to cook but still want to make something that tastes good and is comforting

@lizzi437 9 месяцев назад

Plus, this is really how Pepin cooks for himself and his family!

@GodlikePoet 2 года назад

I absolutely LOVE how this amazing, World Class French Chef is like "Yeah screw it use a hot dog." This is why he's great: he doesn't talk down to you. He's REAL about Cooking At Home and I am here for it.

@user-tz9jh6pv2j Год назад

Any cooking show these days will be like "you put a hot dog in it? IM NOT EVEN GONNA EAT IT" as they smack the plate off the table

@peterjensen6844 Год назад

Same guy that put a Kraft single in his Fromage Fort 😂

@T3t4nu5 7 месяцев назад

Honestly more authentic than most cassoulet. In the end it's just franks & beans made by poor people with whatever they happened to have in the house. And there's absolutely nothing wrong with that.

@DaveBare 2 года назад

"There can never be enough garlic for me". This is my philosophy, too.

@tonygallo1104 2 года назад

He says it all the time!

@DaveBare 2 года назад

@@tonygallo1104 I honestly believe my inability to catch a cold or get other "sicknesses" like bronchitis, etc, has everything to do with how much Garlic and Onions we use! And it tastes amazing, right?

@j.d.6915 2 года назад

The gall of this supposed masterchef, putting a hotdog in his cassoulet! That's why I love him, his food is stuff people actually have on hand rather than needing to make a special trip to the store to get.

@PlayaSinNombre 2 года назад

They probably made cassoulet with *gasp* Spam, back in the 1940’s...

@acs197 2 года назад

I love his practicality. Too many just want to impress others with the most expensive and hard-to-find ingredients today.

@ditto1958 2 года назад

Hopefully it was a Bar-S hot dog from Walmart 😇

@thomastammaro693 2 года назад

Lol....I love this guy!

@mamamooseak 2 года назад

He showed us we can just use whatever we have, that this is not a fixed recipe. It makes it one of my go to quick meals!

@lesterscrugs2272 3 года назад

He is for sure all about the "I found this in my fridge/freezer so in it goes" Waste not, want not at it's finest and tasty to boot.

@sogorgeous2257 2 года назад

The French never waste food. 🇫🇷

@gearldcline3615 2 года назад

My sister call these dishes musgo...everything in the refrigerator must go...ha....

@dale4853 2 года назад

Its

@lesterscrugs2272 2 года назад

@@dale4853 So sorry that my phone changed its to it's. I use that one more.

@emdee7744 2 года назад

Similar to my "clean out the fridge Friday" when I make soup or salad or a smorgasbord or tasting platter from all the leftovers that need to get used up.

@rvalerio77 Год назад

I always come to the comments section to see everyone cherishing our beloved Jacques Pépin.

@paroblynn 3 года назад

He says he found three sausages in the freezer...one was a hotdog 😂 love it.

@Frum5 2 года назад

He’s gangsta about it too

@tonygallo1104 2 года назад

Yup! And it’s technique and the smaller touches/ garnish as in this case he adds at the end into the pot! Genius!

@mistersmith3986 3 года назад

ONLY Jacques can BASTARDIZE something to come out to be so amazing!

@Jonpoo1 3 года назад

I lived in Toulouse for a few years and ate cassoulet all the time. After moving back to London I found a french butcher that made the right kind of garlicky sausage to get the authentic taste. I only made small dishes so I only ever ordered one or two - one time they mocked me for my small order (in wealthy north London during barbecue season) and when I said “it’s all I need one is big enough” the butcher winked at me and said “of course, it’s french!”

@joannaedwards6325 2 года назад

Thanks so much for sharing your sweet story. 😊

@tomf3150 2 года назад

You can't make too much cassoulet. It's even better reheated the day after.

@tonygallo1104 2 года назад

Yea I’m going to buy that garlic sausage I saw at WFM. If I had left over chicken turkey or duck (which is almost never) I’d add that too. And I’d still add the frankfurter aka hot dog

@maryann7619 Год назад

ooo la la 😉

@jjjdragons 2 года назад

I had a can of butter beans in my pantry...so I decided to give this a try. Didn't have all the ingredients on hand, so I substituted chicken sausage, cilantro, and sweet pepper for pork sausage, parsley, and tomato. Was so delicious! Thank you Chef Pépin for your simple recipes that enable an average cook to make such great food.

@iangilbert4811 3 года назад

Mr Pepin is such a classy man. So graceful, and elegant. And yet what I love the most is that his cooking is never pretentious. He's just a great chef trying to cook great accessible food. Very endearing.

@joannaedwards6325 2 года назад

Classy, graceful, elegant and endearing are words one could not use for most other famous chefs. I adore this handsome man.

@nataliajimenez1870 2 года назад

He can cook some complicated dishes and I adore to watch those recipes too, but he has used his tv shows to teach ordinary Americans some simple techniques that can elevate even humble ingredients like beans and wieners

@godsowndrunk1118 3 года назад

As much as I like the real thing ...I even grew and dried the special French cassoulet beans for this dish .... this recipe is much easier than the much more complicated version and hits the same spot...

@ratholin 2 года назад

This guy is to cooking what bob ross was to painting. An absolute treasure.

@onocoffee 8 месяцев назад

One of the greatest chefs in the world shows us how to just wing it with a classic French dish - red beans? No problem. And not even a fancy chefs knife in sight. Love it, Chef!!!!

@jokfly 2 года назад

Been watching this man since I was a kid, now 40 years old and still brings a smile to my face watching him cook.

@susanr5546 3 года назад

Jacques is my favorite chef. I have noticed that he wastes nothing, even the juice from the can of beans! I have made something similar. It is good the first day and even better the second day. Thank you, Mr. Pepin, as always.

@sheteg1 2 года назад

That’s what I love about him. No pretensions. The real deal who’s aware of what regulars people have on hand.

@wittyindian5212 2 года назад

Pepin actually makes it very simple for other chefs to follow. He has a solid technique.

@MrTonedie 5 месяцев назад

He captures the essence of this classic dish with his version for regular people.

@danielmartin8913 3 года назад

Ah the 3 sausages he "just found" in his freezer. Got to love Jacques.

@davidk2158 3 года назад

I was waiting for him to "find" a single leftover mushroom as well.

@jrkorman 2 года назад

All the time - Many come in packs of 5. It's only my wife and I, so two meals of one sausage each and a leftover into the freezer! Sooner or later it's "What can I make with a Brat, italian, and who knows what else 😃

@CharlesLumia 2 года назад

One was a hot dog :D

@alejandrae5605 3 года назад

That simple dish makes me feel cozy and warm inside!

@vp5633 3 года назад

Ket does the same for me

@RS-yd2bp Месяц назад

I freaking love this man. I'm a typical "gym bro" guy but in the last two years I've read all his books and watched his videos. My other "gym bro" jacked friends now come yo my house whenever I cook his dishes. He literally introduced me to cooking great food

@thebuttonfactory2306 2 года назад

Never liked French cooking until now. Genius. Simple hearty genius cooking.

@nigelkhan9278 3 месяца назад

Thank you KDEQ PBS channel Brooklyn, NY for all your episodes with Jacques Pepin. I grew up as a young man learning from his shows and cook books. His cooking style is rustic, easy with fresh ingredients. My favorite chef of all time and an absolute legend. KDEQ also had Martin Yan who I also learned a lot about cooking.

@michelleharkness7549 3 года назад

Once I traveled from the Swiss Alps to the Dijon area of France as a foreign language student and found the countryside to be breathtakingly beautiful! I am sure that the cuisine in that part of the world 🌎 is delicious as the scenery was so lovely. Appreciate your sharing, Master Chef Pepin. Thank you. Again, thank you.

@Jonpoo1 3 года назад

Yes - beautiful part of the world with delicious food and culinary culture. Every town has its signature cheese and sausages!

@michelleharkness7549 2 года назад

Love 💕 this area of the world 🗺!!!

@michelleharkness7549 2 года назад

Glad that you listened to me, Master Chef Pepin. Your opinion is to be highly valued. The fact that you hold a Master’s Degree in Literature merits a high level of respect from those about whom I care. Appreciate that you listen with respect...

@georgeneckrock7575 3 года назад

Jaques is the best !!!!!!!

@Berion189 Год назад

i don't understand why this would be considered a cassoulet but I am all for it. It is fast food after work Jacques style. Not everryone's dishes have to be a 3 star Michelin cuisine but that is why he appeals to everyone.

@LIZZIE-lizzie 2 года назад

As many GREAT CHEFS as there are that use this media as their platform, JACQUES PEPIN FAST FOOD MY WAY, remains my favorite. I remember watching JACQUES PEPIN on TV and drooling and dying for the recipes and recipe books, NEVER thinking this would come to be - with the touch of a finger, here are the recipes I died for and I'm so glad I'm still young enough (youth and age are not synonymous), to prepare these and enjoy eating every morsel! Thank you, JACQUES PEPIN. Possibly the best CHEF the world has ever had the pleasure of knowing ‼❤

@bernieferguson3022 2 года назад

This man teaches us all a lesson. You always got food in your pantry. And refrigerator

@suziequzie 2 года назад

I love that pot he's using.

@valentino_licardi 2 года назад

i love this man his accent and specialy when hé says onion 🧅

@DanSpotYT 2 года назад

Ya know...it's simply beautiful; Everything with this man. It's cooking in a simple way. Nutrition, taste, variety, etc. No need for fancy tricks via edits, graphics, showcasing fancy anything. Try a recipe the way it was written and then tweak it the way you like - and so many other great words of wisdom. I recently learned of his wife's passing...so very sorry to hear. Ah, but keep cooking, keep smiling! Just wonderful! Have fun in the kitchen!

@ianianna3552 2 года назад

Thanks great Chef, if only these other Supposed tv chefs were as great and humble as you. You are a a hero to the food world your food speaks for itself and you don't have to be angry and swear to increase your popularity. A living treasure.

@michaelmilano3457 2 года назад

I tend to prefer foods when they’re bastardized so this was right up my alley

@Tipi_Dan 2 года назад

With cassoulet, the quest for acceptable shortcuts only natural, and no matter how fast or far you stray from the beanpot ideal, you can't go wrong. The ingredients make it.

@samostroff9341 10 месяцев назад

I love his Cooking at Home videos, he truly will use what has available. So down to earth and relatable, so inspiring!

@josephmashburn4451 2 года назад

Wow, the knife work he performs with confidence comes from decades of experience.

@protopigeon 3 года назад

Every day I watch Jaqcues is a good day

@tectorgorch8698 2 года назад

So now I finally have permission to use the juice from the canned beans -- so much flavor gets dumped and rinsed off when we follow that direction.

@wilfred_ho 2 года назад

Gotta use that bean juice for stews. Even in feijoada, which is basically beans and dissolved animal bits, the bean juice makes it stick-to-your-ribs good. If your beans are unsalted, you can use the liquid as an egg white alternative in cocktails like the whiskey sour.

@caesarsalad77 4 месяца назад

I keep coming back to this recipe over and over. It's very tasty. I like to add in carrot with the onion and finish with another veggie, like some baby spinach, or some zucchini.

@kqed 4 месяца назад

Sounds delicious. Thanks for sharing.

@dmblum1 2 года назад

It's great that he's doing "cooking at Home" recipes, using whatever's in the kitchen. He's probably already done a video of the "classic" Cassoulet.

@nickjohn5839 3 года назад

saving this for the Fall! i swear he impresses me with the least amount of ingredients, nothing grandiose or over the top, just easy comfort food done well!

@olliesteger2419 2 года назад

Yes a great fall recipe!

@monteceitomoocher 3 года назад

Bit warm presently but I'll keep this handy for cooler weather, great recipe, thanks Jacques.

@carlpop2324 2 года назад

I understand what you are saying. I made this for dinner tonight and eating it made me sweat. Worth it!

@amyrupiper5333 3 месяца назад

Thank you Jacques Pepin for the years of instructions and inspiration you gave me. Your suggestion to use instant potatoes to thicken a vichyssoise was brilliant and ever since instant mashed potatoes have found a place in my kitchen.

@SopwithTheCamel 3 года назад

Two pork sausages one can of Italian tomatoes salt and pepper. Cook. Eat. Delicious.

@henrystuckrath2701 3 года назад

I love that you use what you have

@michelleharkness7549 2 года назад

Definitely have to have champagne from Epernay and Reims with this amazing cassoulet!

@Bigl00z 2 года назад

You don't drink champagne with cassoulet, you barbarian. Drink red wine instead, a strong one is advised.

@TheOfficialCaseMade Год назад

I have loved cooking and cooking videos for almost my whole life, but I have only recently discovered Jaques Pépin... What a truly wholesome human being. There are thousands of home cooks that are more pretentious than this French master; the simplicity and humbleness of his dishes is so refreshing to see. Thank you for everything you do, Chef Pépin.

@allanpage 3 года назад

You were one of those things I'd put on when I was in high school and just watch. Now I attempt to cook but I am not great at it. Thank you though for giving me inspiration to at least continue trying.

@theflyingcrud 2 года назад

Never give up! We can always improve, cooking is an art. Almost impossible to improve your palette, but techniques can always improve. Keep it up and get inspired! If you stagnate in your journey, check out cuisines you aren't familiar with, there is always something new to learn. Cheers friend

@cys1953 2 года назад

My first two attempts at French cooking (which I thought was impossibly fancy) was in hs. Let’s just say the family dog was very happy. Now 50 years later my family and friends consider me an excellent cook. Believe me a myriad of mishaps were made along the way. It’s all part of the learning process. Elevating your cooking is the kind of thing the internet is perfect for. I wish this had been around when I first started. Good luck on your cooking journey.

@daphnepearce9411 2 года назад

Practice makes perfect! :) Keep trying, you won't regret it. You have no where to go but up. I can make steak au poivre and potatoes gratin with confidence. Start simple and with what you love. Good luck!

@Amethys12 2 года назад

Attempting is good enough!

@mailtorajrao 2 года назад

*Thank you, KQED!*

@kqed 2 года назад

Thanks for watching!

@jean-marcknight8816 11 месяцев назад

Thanks Jacques for this Cassoulet fast version 👍 (the real one takes hours to cook)

@Blublod 2 года назад

The use of that single simple hot dog sent every pretentious chef and chef wannabe to the back of the proverbial bus. Gordon please take note :-) Touché!

@kesmarn 2 года назад

Love the way he will unabashedly use ketchup, pre-seasoned Pepperidge Farm stuffing mix, canned beans and other verboten "low-brow" items. Cooking-related guilt, begone!

@peterjensen6844 2 года назад

I also love it when he uses the Kraft Single slice in the Fromage Fort episode. Like...stuff your pretentious cooking where the sun don't shine. 🤣

@jdayala-wright8875 Год назад

Jacques whole approach is the cooking technique so that any one can make it and will want to do it

@davidvschoor Год назад

One of his other vids was an onion sandwich, and radish sandwich. Fact is... Rather than watching these other chefs using everything and a broom, I'd rather watch these videos for simple, honest cooking and food ideas

@robinsimpson7301 Год назад

He grew in a time before refrigeration and learned to be very frugal in the kitchen

@agnescleary2312 2 года назад

I'd watch him read the phone book! Go Jacques!

@accessobtained7568 3 года назад

I love it whenever he says coarsely chopped. That's one thing I am better at, than him.

@bonniewylie3287 3 года назад

😆

@kathleenvigliano9642 2 года назад

That's funny. Good for you! 😂

@dr.stevengreer1747 2 года назад

He’s the greatest. No BS

@thereadinesschannel7610 2 года назад

Hot dog, can of beans, little of this and that most everyone has at home…Jacques is the consummate French chef from the greatest generation…I’ve learned more about good food from watching this guy over the years then all of the game show cooking programs combined!

@michealfigueroa6325 2 года назад

I had an aunt who cooked in this "on the fly " way...using what was in the fridge or pantry...it is a part of how i prepare meals for me and "The Boss"

@joannaedwards6325 2 года назад

There is a woman who made Depression Cooking videos and her dishes were similar to some of Jacques. Think it's a case of using only what you already have on hand. And they are tasty. Once, at the end of the month I made a tasty desert out of sour cream, Hershey chocolate syrup and Ritz crackers. 😋

@thereadinesschannel7610 2 года назад

@@joannaedwards6325 I still like watching Clara’s old videos today. Learning to be frugal and not wasting food is very much a part of my wheelhouse. These folks that have lived tough times have valuable wisdom for sure

@lynnie57 3 года назад

Thank you for this practical, easy and tasty recipe!

@gna8an 2 года назад

I love how he uses the empty can of beans to add more water! He wants to get the most out of the can!! He is so down to earth.

@thatfriggingbathroom2656 Год назад

Yeah, I do that all the time and am chuffed to bits to see him do it as well

@beeble2003 Год назад

Cans are great for adding water.

@ghoulgoop Год назад

i truly respect how unpretentious he is. really humble, showing normal people how to make normal meals that are simple and delicious.

@rogeeeferrari 2 года назад

This man has been my inspiration for decades...

@michealfigueroa6325 2 года назад

It is always a pleasure to listen and watch Mr. Pepin prepare a dish. even one with a hot dog as part of a stew. Thanks

@jamesellsworth9673 2 года назад

We were very fortunate to take a Rick Steves tour that included a stay in a small French village with a restaurant run by a chef who specialized in 'competition level' cassoulet. Maybe we were not so fortunate: I was never able to approach the nuanced level of his dish. Jacques Pepin is showing me a way forward. My home-cooked dried beans are never as tender as a good brand of canned beans. I am willing to try again!

@joannaedwards6325 2 года назад

Than you for your share.

@chrisandersen5635 3 года назад

I make this kind of thing all the time. There are endless variations and possibilities with this. Merci Chef. Happy Wednesday!!

@chak595301 3 года назад

Seen from an excerpt on the original “Fast Food My Way”, which is called a 30-min cassoulet; that version also uses ham, sausage, and beans.

@johnconley3473 2 года назад

I love this man more today, than before. Less complicated dishes but delicious and up to my skill level. Thank you

@ray7419 2 года назад

A “dash of Tabasco “ makes everything better.

@davidmatke248 3 года назад

Jacques is the best!

@peterflom6878 3 года назад

The easiest cassoulet recipe ever. Maybe it's bastardized but it looks good to me

@french.blackdevil1967 3 года назад

A real Cassoulet at least 48h of préparation before you can eat

@DeliciousVicious777 2 года назад

Hot dogs and beans made to look fantastic

@613karen 2 года назад

I once spent all day making a cassoulet - more than that, actually since I soaked three kinds of beans the night before. The dish was very very good. But you know what? Minute for minute, I bet this was just as good. What a genius he is!

@groofay 2 года назад

If we're being honest, every great work of art is bastardized or stolen in some way. As long as it works well on its own terms.

@LazyLifeIFreak 2 года назад

@@groofay I only have time to cook in the weekends so this is without doubt the best version.

@Jeweliedear 3 года назад

Always good. Thank you Chef/ Professor Pepin 🙏

@arthurmartinson4370 Год назад

My ancestry is French.....via Louisiana. I appreciate the Tabasco.

@carolynsmith6771 2 года назад

He is amazing and my favorite, He makes everything so simple with the greatest turnout.In my opinion, he's the best!

@running2standstill685 Год назад

beans, sausage one of my favorites....caldo gallego in particular

@judymanning2538 2 года назад

Thank you Chef for all your many gifts❤

@klouter2 2 года назад

A quick recipe for a cold winter day. Great!!!

@wereid1978 Год назад

A very simple but absolutely beautiful version of a classic dish, Thank You.

@albazamora1767 2 года назад

Great recipe! Thank you for teaching us to cook healthy, abundant, and very economical!

@cinemaocd1752 Год назад

Imagine my surprise when I learn legendary world reknown chef cooks using completely indifferent ingredients, convenience foods (not even the best brand of canned beans by a long shot, notice he said they had no salt in them) and does everything last minute, with no ahead of time prep...Amazing. Your honor I love him. Honestly if you delve into cassoulet at all, there is almost a racket given how much the "authetic" ingredients cost. The beans alone are like $20 a pound imported to the US. Look out Jacques, big cassoulet is coming for you after this video.

@DS-bg9fl 3 года назад

This is just what I needed to see today.

@lebarosky 2 года назад

This brilliant man is changing my life.

@dalebaker9109 Год назад

So easy but so beautiful. This is real food. Fabulous.

@betsyr4724 3 года назад

Simple and delicious. Yum

@Levuppercut 3 года назад

Great time saver, thank you Monseur Peppin!

@TomasLaverty1000 2 года назад

Beautiful. A sophisticated beans 'n franks.

@missmaryhdream6560 2 года назад

The simplest to me is always the best. Well done maestro 😋❤️

@LMays-cu2hp 2 года назад

Thank you Jacques for your cooking great meals.

@marclegarreta3359 2 года назад

I just adore him!

@Newscannet 2 года назад

I bought white beans for the first time in my life just to try this

@rosedolch8637 2 года назад

I love that this is so easy! It would be easy to double too.. Love you Jacques!!

@31415seattle 2 года назад

Bless you Jacque Pepin! You being craft and love to every dish and empower the world to do the same. Reach a man to fish….

@janelloyd4332 3 года назад

So simple but so delicious..thank you for posting

@outtathyme5679 3 года назад

Always enjoy these

@denisestinnett8904 2 года назад

I went to a cooking school in Danmark and never learned as much as watching the Master! 🌬💕

@catherinerobbins1943 Год назад

Thank you! This is a great recipe! I finish it in idividual ramekins with seasoned butter bread crumbs on top under the broiler until lightly browned. Magnificent!

@robynconway1286 2 года назад

Love this recipe. Thankyou.

@catherinestarr8409 3 года назад

Perfect! Thank you!

@cperine39 2 года назад

Thanks Mr. Pepin! Delicious!

@messey12 3 года назад

I think that's the first time I've ever heard Jacuqes use the word "bastardized".

@hoosierflatty6435 3 года назад

It's actually in the French constitution that you must say that when discussing a minimized cassoulet.

@eddiegrm 3 года назад

My ears perked up when he said it.., what!

@Motoko1134 3 года назад

jacques is a no bs kind of guy, it is what it is xD

@poptacular6625 3 года назад

My reaction was, yes, give me bastardized version because it’s probably easier. And so it is! Works for me!

@charlieandhudsonspal1312 3 года назад

I never heard him say hotdog!

@carolynthornton8017 2 года назад

IN MY VIEW This looks SO GOOD! I can’t wait to make it.

@rcswansea 5 месяцев назад

I'm making this dish regularly, so simple, tasty and healthy. I like to add half a stock cube and half of a teaspoon of fennel seeds👌. I've also tried adding some carrot and green beans on different occasions.