Andy Katz wrote:
>
> Hi everyone,
>
> The client's looking for low fat vegan no sugar no starch no sodium no
> artificial ingredients haute cuisine.

That's all well and good but since cassoulet features beans, it's hardly
low starch.

>
> Naturally I'm equal to the task.
>
> One question, rather than saute or combine breadcrumbs with butter,
> suppose I gently saute buglar wheat in a little olive oil with say a
> dusting of cayenne ... how would that work?

Just as much starch as breadcrumbs; they are both wheat.

Baked long enough it will form a crust anyway, without any topping. This
is often pushed down into the dish and another crust allowed to form.
>
> If not, are there other foods with suitable consistency?
>
> I guess we're really just looking for a way to introduce some butter
> and/or oil into the cassoulet......
>
> Did everyone have a nice a safe Sukkoh?
>
> TIA
>
> Andy Katz


If it's meant to be a vegan dish, butter can't be used anyway. Drizzle
some really good olive oil over the top just before serving to add some
fat to the dish.