Pre-heated oven 200FAN/220c
Peel the carrots and beetroot, slice any thick carrots in half lengthways and quarter the beetroot. Peel the onions and quarter. Drop all the vegetables onto a roasting tray along with the garlic, drizzle with olive oil and season with salt and pepper and roast for 20 minutes or until just tender then remove from the oven.
Fry the diced onion in a little olive oil for about five minutes until soft and golden and then stir in the chopped garlic and cook for 30 seconds before adding the bay leaf, both tins of drained cannellini beans and crumble in the stock cube with 250 ml hot water. Leave to simmer for five minutes until the water has reduced and the beans are tender with a little juice in the pan. Remove from the heat.
For the gremolata, add a bunch of parsley to a food processor with a blade along with the clove of garlic and salt and pulse until finely chopped. Remove the lid and add the zest of the lemon and olive oil and pulse again to combine. Decant into a small bowl.
When everything is ready, pour the hot cassoulet into a large serving dish, place the roasted vegetables on top and spoon over the gremolata. I tend to add more olive oil to the gremolata to loosen it. Finish with a few turns black pepper, a drizzle of olive oil and a squeeze of lemon.