A beloved French salad, for any season

“Les Carottes rapées” is a salad I have known and loved my entire life. Like all French kids, it was served to me as a starter at the school cantine, and I’ve always enjoyed its satisfying taste and texture: a perfect mix of sweet and salty, crunchy and juicy.

This salad can be found virtually everywhere in France – on market stalls, in bistros and cafés served as huge orange mounds topped with lemon wedges, at deli counters sold by the pound, or in grocery stores sold in plastic-sealed containers.

It is literally so omnipresent in France, during every season, that I don’t often go the extra-mile to make my own from scratch. But while I was living in Canada, it was one of my go-to recipes. It’s quick and simple, utterly satisfying, and certainly one of those recipes that instantly brought me back home.

Ingredients you’ll need for this grated carrot salad

In essence, you’ll simply need crisp carrots, fresh parsley, two optional fixings and a quick dressing.

Here is a detailed look of the ingredients needed for this recipe:

1. Carrots. Fresh, crisp carrots are best for this recipe. If they are organic, you can avoid peeling them
2. Parsley. Opt for fresh parsley, either flat-leaf or curly.
3. Raisins and pine nuts. These two ingredients are often added to spruce up “carrottes rapées”, but not that’s not always the case. I personally love them. Pine nuts add a nice earthy crunch and the raisins a sweet chew. The perfect pair! But if you’re not a fan, or if pine nuts are too expensive, you can skip them.
4. Extra Virgin Olive Oil. I prefer to use olive oil for its lovely taste and health benefits. But if you prefer a milder-tasting oil, you can opt for Canola oil.
5. Lemon juice. It provides a nice brightness to the dressing. It also helps stop the grated carrots from browning. Freshly squeezed lemon juice is best. 
6. Dijon mustard. A staple of French dressings, Dijon mustard adds tangy flavors and a nice kick.
7. Salt and black pepper, to taste.

Frequently Asked Questions

How do you recommend grating the carrots?

There is no definite rule about how to grate the carrots for this salad. You can use a food processor or a box grater. There isn’t a strict rule for the thickness for the grate either: I prefer a fine grate (like shown in the photos) but you can grate the carrots thicker if you prefer.

How long can you keep this salad?

This salad actually gets better as it sits for a few hours, or even days! I love to prepare it one day ahead and let it sit overnight in the fridge. It allows time for the carrots to soften and become “juicy” – just like a coleslaw.

You can keep this salad in an airtight container for up to 3 days. I don’t recommend freezing it.

How to serve this salad?

This Grated Carrot salad is a great starter at any season, alongside a Celery Root Remoulade or a Cucumber Salad.

It also makes a great side to pair with just about any protein. Serve it with a French-style Cottage Pie, a Quiche Lorraine or a Roast Chicken.

During the warm season it makes a great dish to bring to a barbecue or a potluck, along with a plate of Eggs Mimosa or a Piemontaise Potato Salad.

Audrey’s tips

• Once you’re confident with this recipe, you can choose to add your own twist on it with for example: one tablespoon of honey, some extra seasonings (ie. cumin or curry powder) or extra chopped nuts (ie. Walnuts).

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Classic Parisian Salad (Salade Parisienne)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

French Grated Carrot Salad (Carottes rapées)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

1lb (450g) carrots, peeled and grated (about 3 ½ cups)
3 tbsp flat-leaf parsley, stemmed and chopped
2 tbsp raisins (optional)
2 tbsp pine nuts (optional)
3 tbsp (45ml) extra virgin olive oil
2 tbsp (30ml) lemon juice
1 tbsp (20ml) Dijon mustard
½ tsp fresh ground black pepper, to taste
½ tsp salt, to taste

Instructions

Step 1 - Place the grated carrots in a large bowl and top with the chopped parsley, pine nuts and raisins.

Step 2 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, a pinch of black pepper and a pinch of salt. 

Step 3 - Pour the vinaigrette over the carrots and stir until combined and the carrots are evenly coated. Taste and adjust seasoning if needed. Cover the bowl with plastic film and chill for 30 minutes, to allow flavors to develop and carrots to soften slightly. Toss again right before serving.

This recipe was first published in 2019 and updated in April 2024 with improved instructions and updated photos. The recipe itself remains the same, apart from the new optional ingredients (raisins and pine nuts). 

The post French Grated Carrot Salad (Carottes Rapées) appeared first on Pardon Your French.

This one is loaded with cabbage, carrots, leek, smoked pork sausage and potatoes in a flavourful broth. It is a perfectly hearty, stick-to-your-ribs soup that satisfies and warms you up during colder days.

What is Soupe Paysanne?

Translating literally to “Peasant Soup”, Soupe Paysanne refers to a chunky French soup that combine vegetables, potatoes and pork, cooked in a broth. Like its name suggests, it used to be made by farmers making do with seasonal vegetables and cured or smoked meat, to make hearty soups during colder days.

There is no precise recipe, and you may include what’s in season. But given this is a Winter dish, you will often find it made with cabbage, leeks, carrots and potatoes, which are all widely available during the colder months.

As for the meat, smoked pork is almost always the choice for making French peasant soup, as it imparts so much delicious flavor to the broth. It can in the form of smoked bacon, ham hock or smoked sausage – my personal favorite! 

The Soupe Paysanne is not really a dish you will find on a restaurant menu in France. But it is a very popular recipe amongst home cooks as it’s simple, satisfying and you can easily put your own twist on it too.

Ingredients you’ll need to make this French Cabbage and Sausage Soup

This is one of my favorite soups to make in the Winter, and my husband loves it too! It is hearty, so flavorful and has a great ratio of vegetables vs. meat. I especially love to make it during weekends, where I can just let the soup simmer on the stove while I read a book in the living room.

Here is the list of ingredients you need to make this soup at home.

1. Smoked sausage: In France, the Soupe Paysanne is typically made with “Saucisse de Morteau”, a traditional pork smoked sausage from Eastern France. It has a strong smoky taste and a dense, delicious texture. As a substitute, you can use a regular smoked pork sausage, a smoked pork kielbasa or even a smoked pork Bratwurst. Although you can find those in grocery stores, the ones from your local butcher will likely taste better and be less fatty.
2. Onion and garlic: They act as a great base to build flavor for this soup. I like to use three garlic cloves for this soup, but feel free to use one less or one more if you would like.
3. Leek: We are using only the white part of the leek for this soup.
4. Carrots: 3 carrots are used in this soup. They are peeled and roughly chopped.
5. Green Cabbage: For this recipe, we are using about 10 large leaves of green cabbage. You need to core the leaves and slice them in very thin strips (shred). My tip for when shopping for a green cabbage is to make sure the leaves are blemish free and attached well to the base.
6. Potatoes: the potatoes make this soup even heartier! I recommend using potatoes that are on the medium-starch side as they will hold their shape in the soup, such as Yukon Gold potatoes.
7. Vegetable stock: You will need vegetable stock, ideally low sodium, to cook everything together.
8. Bay leaves and thyme: These two aromatics add a very subtle flavor to the soup, which is very lovely.

Frequently Asked Questions

How to store this Cabbage and Sausage Soup?

You can store this soup in an airtight container in the fridge for up to 3-4 days. I strongly recommend not keeping it any longer as cabbage will ferment and give an off-flavor.

This soup freezes quite well too. Transfer the cooled soup into a freezer friendly airtight container and keep it for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Audrey’s tips:

• Because smoked sausage usually has an assertive salty flavor, I do not add extra salt to this soup. But feel free to add a pinch to taste if you would like.
• If you feel like you would like to use a little more or a little less meat and/or vegetables, it is completely fine. This soup is very forgiving. When you add the broth to the pot, just make sure it covers the meat and vegetable so they all cook properly.

I hope you’ll love this French Cabbage and Sausage Soup (Soupe Paysanne) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French soups to try: 

• Roasted Carrot Soup 
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Fresh Tomato Soup Velouté 
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

French Cabbage and Sausage Soup (Soupe Paysanne)

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 large smoked sausage (about 200g), sliced in coins
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 leek, white part only, cut in ½-inch half rounds
3 carrots, peeled and roughly chopped
10 leaves of green cabbage, cored and shredded
2 potatoes (150g), peeled and cubed
4 cups (1L) vegetable stock, ideally low sodium (or more, if needed, to cover the soup)
3 bay leaves
4-5 thyme sprigs
½ tsp black pepper

Instructions

Step 1 - Add the olive oil in a large pot over medium heat. When the oil is sizzling, add the sliced sausage and sear for 3-4 minutes on each side until golden. Transfer the cooked sausage onto a plate and discard of the majority of the rendered fat at the bottom of the pot.

Step 2 - Place the sausage pieces back into the pot with the onion and garlic. Cook for 2-3 minutes until the onion is fragrant and translucent. Add the leek and cook for 2 minutes, stirring occasionally until the leek is slightly softened. Add the chopped carrots, cook for 2 minutes. Add the shredded cabbage, cook for 2 minutes.

Step 3 -Lastly, add the cubed potatoes, the stock, bay leaves, thyme and black pepper. The liquid should just cover the vegetables and sausage.

Step 4 - Cover with a lid, bring to a simmer, and simmer for 45 minutes to 1 hour, until the carrot pieces are very tender. Serve immediately with bread on the side.

The post French Cabbage and Sausage Soup (Soupe Paysanne) appeared first on Pardon Your French.

What is a French Style Cottage Pie, known as Hachis Parmentier?

A Hachis Parmentier is a very popular French dish made with a layer of buttery mashed potatoes covering a meat filling. It was originally adopted to make use of leftover stew or roast. The meat, veggies and gravy were minced (or ground) and topped with mashed potatoes, all in the form of a pie. This dish was named after Antoine-Augustin Parmentier, a French pharmacist and agronomist, who popularized the use of potatoes in French cuisine.

The rustic version of Hachis Parmentier is still widely popular in France today, to make do with leftover Beef Bourguignon or Flemish Beef Carbonnade, for instance.

But over the years, the recipe was also “simplified” a bit. It is today just as widely enjoyed made with ground beef instead of leftover stew – likely so one could make a Hachis Parmentier without having to wait to have leftover stew first. And it is this quicker and simpler “modern” version that I am excited to be sharing here today.

A Hachis Parmentier is a dish dear to virtually every French child (and kid at heart!). We loved to see it being served to us at our school cantine, and I love to occasionally order it whenever I eat out in a Bistro as well. 

So, what makes the “Hachis Parmentier” different?

Since the Hachis Parmentier began by making do with leftover stew, there isn’t one recipe that is the “correct” one. But the most common recipe for Hachis Parmentier is the one I am sharing here today.

This classic Hachis Parmentier recipe is all about the choice of fixings, to bring out true French flavors. First, the mashed potatoes are enriched with a very generous amount of butter – in typical French fashion – to turn them utterly rich and flavorful.

Unlike a Sheperd’s pie, there are no peas, nor corn in a Hachis Parmentier. The filling starts with a base of garlic, onion and carrots. The ground beef filling is then flavored with nutmeg, which yields a distinct warmth and signature flavor to this filling, that I would recognize amongst any other cottage pies. It is also spruced up with fresh parsley, which is perhaps the most commonly used herb in French cooking.

Lastly, a Hachis Parmentier traditionally bears a crisscross top (done using a fork) and is sprinkled with breadcrumbs. I personally love breadcrumbs instead of cheese, as it gives a nice crunch, is lighter, and allows the mashed potatoes and beef filling to shine.

That said, I wouldn’t hold it against you if you add a few sprinkles of cheese on top!

What’s the difference between a Cottage pie and a Shepherd’s Pie?

A Cottage Pie and a Shepherd’s pie are very similar pies, both prepared with a layer of ground or minced meat, covered with creamy mashed potatoes and baked until bubbly. So, what’s the difference? A Shepherd’s Pie is made with minced or ground lamb, while a Cottage Pie is made with beef.

That settled, it is then correct to say that a Hachis Parmentier, made with ground beef, is the French version of a Cottage Pie.

Ingredients you need for this French Style Cottage Pie (Hachis Parmentier)

1. Potatoes. Make sure you choose higher starch potatoes which are best for mashed potatoes, such as Russet potatoes, Idaho potatoes or Yukon gold potatoes.
2. Salt. Use a generous amount of salt in the cooking water for the potatoes for best flavor. Since we’re adding salt early on, you don’t need to add much salt to the potatoes later.
3. Milk. Choose whole milk or 2% milk to blend into the cooked potatoes.
4. Butter. Unsalted, room-temperature butter is mixed into the mashed potatoes to create an utterly creamy and rich mash, in true French fashion.
5. Ground Beef. I recommend you opt for lean ground beef.
6. Onions. Two onions, peeled and diced, create the perfect base of this meat filling. Large shallots work great too. 
7. Garlic. 4 cloves of garlic are required for this recipe, but you can use less (2) or more (up to 6) if you would like.
8. Carrot. While a British cottage pie usually also involves peas, the French Hachis Parmentier only calls for carrots. I love how they yield little bursts of sweetness into this dish.
9. Beef Stock. Ideally, opt for a low-sodium beef stock, but a regular one does great too. The beef stock adds an extra oomph of flavor, while creating a moist and tender meat filling.
10. Salt and Pepper. Basic, yet necessary!
11. Ground nutmeg. It adds depth of flavor to the filling, a great hint of warmth and pairs perfectly with ground beef. Fresh ground is best, if possible. I only include 1/3 teaspoon in this recipe, but feel free to add a pinch more if you want a more pronounced taste. 
12. An egg yolk. Added after the ground beef is fully cooked, an egg yolk adds just a hint of creaminess to the filling, without making it too rich.
13. Parsley. Fresh, flat-leaf parsley brings flavor and freshness.
14. Breadcrumbs. I recommend using homemade breadcrumbs, made by simply grating any of your favorite stale bread, such as a baguette, loaf or pain de mie. You can also use store-bought breadcrumbs if they are unseasoned.

Tips for perfect mashed potatoes:

Creating a rich and creamy smooth potato mash naturally makes a big difference for this dish. And while making mashed potatoes is simple, I have made my fair share of not-so-great potato mash in the past… This was often because I overcooked the potatoes, over-mashed them or added cold milk to blend, which altered the texture.

I picked up many lessons along the way and I can now say I have some solid tips to share to master a perfect potato mash – so here they are:

1. Use higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. These varieties will result in fluffy, smooth mashed potatoes. Avoid waxy potatoes, such as New potatoes, French fingerling, baby potatoes, or Red Bliss. These have a firm texture that tend to stay firmer once cooked and won’t mash easily.
2. Do not cut the potatoes too small. Even though small chunks of potato do cook faster, they also absorb water more easily. This means the small chunks of potatoes will retain more water once cooked, which tends to result in a glue-like mash.
3. Start with cold water. Place the potatoes in cold water, add the salt, cover with a lid, and then turn the heat on to bring to a boil. This ensures the potatoes will cook through evenly. If you plop the potatoes in boiling water, the outside will cook before the middles do.
4. Salt the water, generously. Potatoes don’t absorb seasoning easily, so you need to salt the water generously for them to absorb enough salted water to bring out their taste. In my experience, it is difficult to oversalt water for the potatoes.
5. Drain the potatoes well. Make sure you drain the potatoes very well. You can also let them sit a few minutes for steam to evaporate. Potatoes that hold too much water result in gluey mashed potatoes.
6. Butter and milk at room temperature. The butter and milk you add to the cooked potatoes should be at least room-temperature or even heated. Potatoes will absorb the milk and fat more easily and remain creamy. Adding cold milk or butter will cool the potatoes too quickly and make them become sticky.
7. Do not over-mash the potatoes. The more you mix and mash the potatoes, the more starchier and gluier they become. Be gentle when mixing and stop right when the texture is to your liking. I don’t recommend using a hand-blender, but instead mashing the potatoes by hand with a masher or even a whisk.
8. Don’t make them too far ahead. Mashed potatoes tend to become dry and “cakey” as they sit. Try to prepare them at the last minute so they’re creamy and easily spread onto the meat filling.

Frequently Asked Questions

What potatoes to use for mashed potatoes?

As mentioned above, I recommend using higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. Avoid waxy potatoes.

What can I serve this French-Style Cottage Pie with?

This Cottage pie is a great wholesome meal on its own. But you can serve it with a side of vegetable, such as French-style glazed carrots or Green Beans Almondine. I personally love it with a salad on the side, such as a Lyonnaise Salad.

How to store this French-Style Cottage Pie?

If you have any leftovers, you can store them in the fridge once completely cooled, well covered or wrapped for up to 3 days. To re-heat, simply pop them back in the oven at 350°F (180°C) for about 20 minutes.

Can I freeze this French-Style Cottage Pie?

Yes, absolutely. You can store any cooled leftovers well wrapped for up to 3 months in the freezer. Let thaw in the fridge for about 24 hours, and reheat in the oven at 350°F (180°C).

Audrey’s tips:

• Getting two clear layers of potatoes and meat filling is very satisfying in my opinion, and makes it much more visually appealing when you serve it. The key to stop the mashed potatoes from sinking into the filling is to cool the meat filling completely first. If you cover the filling while it’s still hot, the mashed potatoes are more likely sink into the filling.
• You can use ground lamb instead of ground beef (same quantity and cooking instructions).
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

I hope you’ll love this French Style Cottage Pie (Hachis Parmentier) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More comfort recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Style Macaroni Gratin
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Cottage Pie (Hachis Parmentier)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

For the filling:
1.75lbs (800g) lean ground beef
½ tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) butter, unsalted
2 small onions, peeled and diced (or large shallots) 
4 garlic cloves, peeled and minced
1 carrot, peeled and finely diced
3/4 cup + 2 tbsp (200ml) beef stock (ideally, low sodium)
1/3 tsp fresh grated nutmeg
½ tsp salt
½ tsp freshly ground black pepper
1 egg yolk
½ bunch fresh flat leaf parsley, stemmed and chopped
4 tbsp (30g) breadcrumbs

For the mashed potatoes:
2,2 lbs (1 kg) potatoes, peeled and cut in large chunks
1 tablespoon salt (for the boiling water)
3/4 cup + 2 tbsp (200ml) milk (whole or 2% mf), at room temperature
100g (7 tbsp) unsalted butter, at room temperature, cut in large chunks

Instructions

Make the filling
Step 1 - About ½ hour before cooking, take the meat out of the fridge and sprinkle it with ½ teaspoon salt. Let sit on the counter to allow to warm up slightly.

Step 2 -In a large skillet or frying pan, add the oil and butter over medium heat. Once the butter is melted, add the minced garlic and cook for 2 minutes, stirring occasionally. When the garlic is fragrant, add the diced onions and carrots. Cook for about 5 minutes, stirring occasionally, until the onion is fragrant.

Step 3 -Turn the heat to medium-high and add the ground beef, another 1/2 teaspoon of salt, pepper and nutmeg. Break the meat apart with a wooden spoon or spatula. Cook for about 6-7 minutes, stirring occasionally, until the meat is browned and most of the moisture has evaporated. Add the beef stock, and cook again for about 7-8 minutes until most of the moisture has evaporated.

Step 4 -Turn off the heat. Add the egg yolk and stir to combine. Add the freshly chopped parsley and stir to combine. Taste and adjust seasoning if needed (salt, pepper to taste). Set aside to cool.

Make the mashed potatoes

Step 1 - Place the potatoes into a large pot and cover with water by at least 2 inches (5 cm). Add generous amount of salt (1 tablespoon worth works for me), cover with a lid, turn on the heat to bring to a boil. Cook for 15 minutes or until you can poke a pointy knife through a potato chunk.

Pre-heat the oven to 350°F (180°C) with a rack in the middle.

Step 2 - Drain potatoes immediately and let steam evaporate for about 5 minutes. Transfer the potatoes into a large mixing bowl. Add the room temp milk and mash using a masher until just mashed enough (do not over-mash!). You can go for a chunky or creamy texture – your choice! Fold in the butter. Taste and adjust seasoning if needed (salt, pepper). 

Step 3 - Lay the cooled beef filling at the bottom of a 11.5” x 8.5” (29cm x 22cm) baking dish. Spoon the mashed potatoes over the meat, and spread gently to cover entire dish. Using a fork, crisscross the entire top and sprinkle with an even layer of breadcrumbs.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the meat filling to thicken.

The post French Style Cottage Pie (Hachis Parmentier) appeared first on Pardon Your French.

The Poule au Pot is a specialty hailing from the Southern French Pyrénées mountains – although it is largely embraced throughout the entire country. Alongside Beef Bourguignon and Coq au Vin, it is one of the most iconic recipes of French Country Cooking.

The story goes…

In the 17^th century, King Henry IV of France promised to the French “a chicken in every pot” every Sunday, as the country was facing terrible famines caused by the long-lasting wars of religions. Since then, the Poule au Pot has remained in the minds of French people as a humble, convivial dish that’s meant to unify and please everyone over the traditional French Sunday meal.

A very simple way to cook a whole chicken

Traditionally, Poule au Pot is made with a “poule” (a hen). The use of this larger poultry yields a richer, more complex tasting dish. But since hens have become harder to find and more expensive nowadays, the recipe is now almost exclusively made with chicken.

Many agree that Poule au Pot is in fact one of the easiest ways to cook a chicken. It requires little skill and preparation, and guarantees a juicy, perfectly tender chicken flavored by a fragrant vegetable broth. Because the whole chicken cooks in broth for a lengthy time, it is indeed almost impossible to mess up.

Poule au Pot is a very simple dish that takes about 2 hours and 30 minutes to cook. It is thus a dish best made on weekends where you can devote a few hours to being home and pop your head into the kitchen occasionally to check on the pot.

Some cooking tips: 

That said, here are a few extra tips to build even more delicious flavors in this simple dish.

• I often try and get a standard-size chicken for this recipe, which in France is about 1.75kg/4lbs. You can of course opt for a smaller or bigger chicken (if it fits into a pot), keeping in mind that cooking time may need to be adjusted slightly.
• Take the chicken out of the fridge at least one hour before you start this recipe. This will allow the meat to come closer to room temperature. This will help avoid any thermal shock, which will toughen the meat, when placed in the simmering broth.
• Don’t be afraid to season this dish generously. Like most soups and chicken dishes, make sure to salt the broth when you start cooking and adjust seasoning at the end if needed and to your liking.
• If you can get your hands on organic vegetables (carrots, turnips), keep the peels on as they will add extra flavor to the broth. Simply make sure you scrub them first with a vegetable brush.
• Keeping the spices and herbs simple is all you need to build classic French flavors: cloves, black peppercorns, thyme, and bay leaves. But you can of course add your own twist to the broth by adding a few slices of fresh ginger, two or three star anise, or even a lemongrass stalk cut in half lengthwise.
• Although not traditional, a few new potatoes are lovely in this recipe too. Simply cut them in half and add them alongside the rest of the vegetables.
• I like to keep the leaves of the celery stalk to later garnish the finished dish. It will also add a nice crunchy component and a fresh zing.

How to serve Poule au Pot?

Poule au Pot is traditionally served on its own and enjoyed as a substantial soup. You place a whole chicken piece (ie. leg or breast) into each bowl, add a few vegetables and cover it with broth. You can also go the extra mile and shred the whole chicken before dividing it into each bowl and adding the vegetables and broth.

Poule au pot is also often served atop a bed of cooked white rice and/or with a few slices of crusty country bread on the side.

How to store Poule au Pot  

After making and enjoying Poule au Pot – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

You may also like:

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion

Poule Au Pot (Chicken in a pot)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 whole chicken (1.75kg/4lbs)
1 whole onion, peeled and poked with 5 cloves (spice)
3 whole garlic cloves, peeled
1 leek, cut into 3 pieces
1 celery branch, cut into 3 pieces
3-4 carrots, peeled and cut in half
4 turnips, cut in half
1 tsp whole black peppercorns
5 sprigs of thyme
1 bay leaf
Salt, freshly ground black pepper to taste

Instructions

Step 1 - One hour before cooking, remove the chicken from the fridge and place it on the countertop, to allow it to lose its chill.

Step 2 - Prepare your vegetables. Take your onion and poke 5 cloves (spice) into its flesh, using the sharp end of the clove. Peel and cut the remaining vegetables as described in the ingredient list. Put aside.

Step 3 - Place the chicken into a pot that is large enough to contain the chicken, and later, all the additional vegetables, plus a good amount of water.

Step 4 - Fill the pot with enough water to the point that the top of the chicken's breast is covered with water. Turn heat to high and bring to a boil. Once the water starts simmering, you should notice some yellowish/brown foam rising to the top of the pot. Using a spoon or ladle, skim this foam and dispose of it. When the pot comes to a boil, lower the heat to medium, add the vegetables, herbs and spices. Turn the heat back up to high to re-boil the water.

Step 5 - Continue to skim any foam that may appear. The foam will stop forming after a few minutes. Once the entire pot comes back to a boil, lower the heat to medium-low, cover with a lid, and simmer for 2 hours and 30 minutes, undisturbed.

Step 6 - After this time mark, taste the broth and adjust seasoning (salt, pepper) if needed. The chicken should now be fully tender and seemingly falling apart. Turn off your stove and carefully remove the chicken from the pot onto a plate. Allow to cool for 10-15 minutes.

Step 7 - Once slightly cooled, cut the chicken into pieces (or shred) and transfer into serving plates. Place a few vegetables around and pour broth over.

Enjoy as is, over top of cooked white rice and/or with fresh country bread.

The post Poule Au Pot (Chicken in a pot) appeared first on Pardon Your French.

The process of roasting the carrots in the oven prior to blending them gives this soup a more intense flavor. Roasting carrots condenses their flavor and brings out their sweetness by caramelizing the natural sugars found within them. If you’ve already made my Creamy Roasted Cauliflower Soup, you will be familiar with the roasting method for this recipe. 

One thing is for certain, roasting the carrots is absolutely vital to this recipe. Choosing not to will make this soup considerably more bland.

How to store this Roasted Carrot Soup 

After making and enjoying this soup – if you have any leftovers – you can store them in the refrigerator or in the freezer. This makes it a perfect make ahead recipe too. 

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted carrot soup is deliciously creamy and satisfying enough that you can simply enjoy it on its own, with some crusty bread and some crème fraiche (or heavy cream). 

You can also enjoy it topped with fresh herbs, like parsley , chive or tarragon, or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy serving this soup with a winter salad like a Salade Lyonnaise or Classic French Lentil Salad, a slice of Quiche Lorraine, of Spinach and Cheese Quiche or a Croque-Monsieur. 

Cooking notes:

• I like to keep the seasonings simple for this soup and only use salt and black pepper. However, feel free to get creative if you would like: a pinch of curry powder is amazing! A pinch of nutmeg or a pinch of paprika work wonderfully here as well. 
• If you get your hands on organic carrots, you do not necessarily need to peel them (the skins are full of nutrients). If you choose not to peel them, scrub them well with a veggie brush to remove all the excess dirt. 
• This recipe serves 2 individual bowls of soups. You can easily double the recipe quantities to serve more.
• If you decide to double the quantities, make sure to not overcrowd the roasting pan with the vegetables. Arrange them in a single layer with space between each piece. If you need to use more than one baking sheet to accomplish this, definitely do so.

I hope you’ll love this Roasted Carrot Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• Classic French Lentil Soup
• Creamy Roasted Cauliflower Soup
• Classic French Carrot Soup (Potage Crecy)
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Roasted Carrot Soup

Print Recipe

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1.3 lbs (600g) carrots, chopped into 1 inch pieces
2 tbsp (30ml) Extra Virgin Olive Oil
½ tsp salt
¼ tsp freshly ground black pepper

1 tbsp unsalted butter
3 tbsp (15ml) Extra Virgin Olive Oil (total for roasting and sautéing)
½ onion, peeled and diced
2 garlic cloves, peeled and roughly chopped
4 cups (1L) low-sodium vegetable stock or chicken stock

Optional, for garnish :
Crème fraiche
Crusty bread

Instructions

Preheat your oven to 400°F (205°F) with a rack in the middle. Line a large baking sheet with foil.

Step 2 – Toss the carrot pieces onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and black pepper and toss to coat the carrot pieces evenly. Arrange the carrots in a single layer onto the baking sheet. Bake for 20-30 minutes, tossing halfway until the carrots are charred on the bottom (note: the bottoms will char before the tops will, so keep a close eye).

Step 3 – When the carrot is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add 1 tbsp extra virgin olive oil. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.

Step 4 - Add the broth. Add the roasted carrots. Turn the heat to high to bring to a boil, then immediately lower heat to medium to bring to a simmer. Boil for 5-10 minutes and remove from the heat, once the carrots have softened (but not broken apart).

Step 5 - Blend the soup (with a hand blender or in a processor) until smooth. If the soup at this point is too thick for your liking, add some water while you blend (1/4 cup at a time). Taste and adjust seasoning if needed, with salt.

Step 6 - For serving, ladle the soup into individual bowls. Top with little swirls of crème fraiche, crusty bread chunks and freshly ground black pepper.

The post Roasted Carrot Soup appeared first on Pardon Your French.

The Origin of Potage Crécy

The Potage Crécy is named after the Crécy carrot, an older French carrot variety that has now become rare to find. This carrot was mostly grown in the region of Meaux, east of Paris, and was said to be the best tasting carrot in the country. 

As for the soup, it was said to be enjoyed by English King Edward VII every August 26th, between 1901 and 1910, to celebrate the win of his ancestor Edward the Black Prince at the Battle of Crecy in 1346. The soup, made with Crecy carrots, was allegedly served to British soldiers after their win. 

A Thick, Satisfying Carrot Soup

This Classic French Carrot soup mixes staple ingredients: garlic, onion, carrots, and rice, to create a thick, delicious soup with traditional French flavors. It is quick and easy to make and can be on the table in less than 40 minutes. 

It is light enough that you can have it as a starter before a meal. Yet, it is satisfying enough that you can enjoy it as a standalone meal, with crusty bread on the side

There are of course plenty of ways to spruce up this recipe to twist the flavors: by adding a hunk of fresh ginger, some orange zest, or a swirling in coconut cream for serving … But I will leave those fixings to your liking! 

How to store this Classic French Carrot Soup (Potage Crécy)

After making (and enjoying) this soup, if you have any leftovers, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through on the stovetop or in the microwave.

Cooking Notes & Substitutions: 

• If you cook with organic carrots, you don’t necessarily need to peel them. Make sure you give them a good scrub with a vegetable brush and a good rinse. The peel will impart a slightly bitter taste to the soup, which you can balance with a little extra cream. 
• If you buy non-organic carrots from the grocery store, I recommend you peel them before cooking. 
• Although rice really makes the soup, you could substitute with potatoes if you would like (same quantity: 100g, peeled, diced). While the rice takes about 20 minutes to cook, potatoes take about 10-15 minutes. 
• Find crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• As a more affordable option, you can substitute the crème fraiche for heavy cream or half-and-half. 
• If you would like to make this recipe dairy-free, use 1 tbsp (15ml) of olive oil instead of butter and garnish the soup with coconut cream instead of crème fraiche or heavy cream. 
• This recipe requires the use of a immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you’ll love this Classic French Carrot Soup (Potage Crécy) as much as I do! If you have any questions, please leave a comment. As a side, I often enjoy it with a croque-monsieur. 

More Soup recipes you may like: 

• Classic French Lentil Soup
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Classic French Carrot Soup (Potage Crécy)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 18 voted )

Ingredients

2 tbsp (28g) butter, unsalted
2 garlic cloves, peeled and diced
1 medium onion, peeled and diced
1.3 lbs (600g) carrots, diced
4 cups (1L) low-sodium vegetable stock
1/2 cup (100g) rice
¼ cup (75g) crème fraiche or heavy cream (35% m.f)
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste.

Instructions

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic for 2-3 minutes, until soft and translucent but not caramelized yet. 

Step 2 - Add the carrots, stir, and cook for 2 more minutes. Add the rice (100g) and the stock, which should cover the carrots entirely. Bring to a simmer and cook for 20-25 minutes until the carrots are soft and the rice is cooked. Remove from the heat.

Step 3 – Blend the soup (with a hand blender or in a processor) until smooth. If needed, add some of the water to reach desired consistency (I often add about ½ cup, but you can add more/less depending on how thick you like your soup). Add the crème fraiche and stir. Season with salt and black pepper to taste.

For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or an extra dollop of heavy cream or crème fraiche. 

The post Classic French Carrot Soup (Potage Crécy) appeared first on Pardon Your French.

The origin of Potage Saint-Germain

The story goes that the recipe of “Potage Saint-Germain” was born in Saint-Germain-en-Laye, a small town in the western suburbs of Paris, known for its royal Saint Germain Castle. In the 18^TH century, this rural town became a new homebase for many Parisian bourgeois families, longing for a quieter life outside of Paris. With vast vegetable crops and pig farms, Saint-Germain-en-Laye had a strong farming tradition and hosted large farmers markets for locals to enjoy the local products – amongst which, peas and ham the most produced as well as beloved ones.

Marrying two local specialties – peas and ham – Potage Saint-Germain quickly became a popular soup to make amongst locals. But it was initially only made with fresh green peas, harvested in the Spring. So, some decided to use split peas in the Fall and Winter, in order to make and enjoy this delicious soup year round.

Nowadays, both versions of Potage Saint-Germain– made with fresh peas in the Spring and green split peas in the Fall/Winter – are French classics. As cooler days are right around the corner, today’s recipe focuses on the Winter version of Potage Saint-Germain, made with split peas, onion, carrot, celery, crispy bacon for good measure – and a dollop of crème fraiche (my own personal touch).

Split peas

Known in French as “pois cassés”, split peas belong to the family of “légumes secs” or “légumineuses” (legumes). They can  be found in most grocery stores, sold in large bags next to lentils and soup mixes. Look for split peas that have a use-by date on the package, and choose some that are relatively fresh.

Split peas are affordable and easy to store in an airtight container, away from light (ie. in a cupboard). They taste earthy, are rich in fibers, a great plant-based protein, and make for amazingly creamy soups when cooked and pureed.

Bacon strips – also known as “lardons” 

Potage Saint-Germain traditionally contains cured pork belly, which is very common to find in France, in the form of “lardons”: short, thin strips that are sold pre-sliced and ready to cook. To make your own, find thick-cut bacon or regular bacon and slice it across the grain into short, ¼-inch thick matchsticks. 

How to store this Split Pea Bacon Soup (Potage Saint-Germain) 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup thickens significantly while cooling down to room temperature; it will almost reach the texture of a mash. The soup will thin out again when re-heated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

Cooking notes:

• The split peas need to soak in water for 1 hour before; so plan accordingly.
• 200g bacon/4 strips is enough (in my opinion) to garnish 4 bowls of soup. But if you want to use less/more bacon, this is fine. Simply make sure you only leave about 1 tbsp (15ml) of rendered bacon fat in your pot before stirring in the vegetables.
• For serving, I love to top each bowl with a dollop of crème fraiche before sprinkling the bacon bits on top – but this is optional. You can substitute the crème fraiche for heavy cream, or half-and-half. 
• This recipe requires the use of a food mill, immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls. 

I hope you’ll love this Split Pea Bacon Soup (Potage Saint-Germain) as much as I do! I love its thick and creamy texture, the earthy flavor of split pears along with the smokiness and saltiness of the crispy bacon. This soup is be enjoyed warm, as a starter or as a light dinner.

Split Pea Bacon Soup (Potage Saint-Germain)

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 1 hour 13 minutes 1 hour 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 9 voted )

Ingredients

1 pound (450g) dried green split peas
200g bacon (4 stripes/4 ounces), cut into ¼-inch-thick slices
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly diced
1 large carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
3-4 sprigs dried thyme
1.5 liter (6 cups) chicken stock
Crème fraiche, for serving

Instructions

Step 1 – Prepare the split peas. One hour before, place the split peas in a large bowl and cover with cold water. Stir, so the split peas don’t get stuck together. Let soak for one hour; the water will become hazy. Some pea skins may rise to the surface of the water. Discard of the skins. Drain the peas and cover again with water – the water will look much clearer. Stir, discard of any skins at the surface, drain and rinse under cold water. Set aside.

Step 2 – Line up a small plate with paper towel. In large heavy bottom pot, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined up with paper towel. Keep about 1 tablespoon (15ml) of rendered bacon fat in the pot, and discard of the rest or keep for another use.

Step 3 –Add the onion and garlic to the pot, with the 1 tablespoon (15ml) of bacon fat. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the chopped carrot and celery. Stir, cover, and cook for about 5 minutes until softened.

Step 4 – Add the split peas, bay leaves, thyme and chicken stock. Bring to a boil, then lower the temperature to medium-low, cover and simmer for 1 hour.

Step 5 – When the split peas are cooked through and soft, discard of the thyme and bay leaves. Puree the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender.

Step 6 – Season with salt and black pepper, to taste. For serving, pour the soup into bowls, and top with a dollop of crème fraiche or heavy cream, and sprinkle with cooked bacon. You can re-heat the bacon quickly just before serving in a pan, over medium heat for 1 minute.

Optional: Garnish with fresh herbs or micro-greens (as pictured).

The post Split Pea Bacon Soup (Potage Saint-Germain) appeared first on Pardon Your French.

The Origin of the Dish

“Coq au Vin” was originally developed to cook the tough meat of an older rooster – and to make it more enjoyable. In many ways, the dish reminds me of “Beef Bourguignon” – a staple recipe of the Burgundy region – as the meat is braised low and slow in wine. But several French regions are claiming paternity of the Coq Au Vin dish – including Burgundy – but also Auvergne, Alsace and Champagne. All around France, the basic components of the Coq au Vin remain the same: chicken on the bone and  wine – with each region using their own local wine, making it an even greater classic of French cuisine, in my opinion.  

The Recipe

This Coq Au Vin Blanc is one of my favorite chicken recipes. I am sharing here my authentic recipe for Coq Au Vin Blanc, with bone-in chicken pieces braised low and slow in white wine and brandy. You will find all the traditional fixings around it, including salty bacon, sweet onions and carrots, plump little button mushrooms, whole glistening shallots and herbs.

This dish has a big reputation, and I am going the very traditional route here. But, you will quickly realize how it is a very approachable recipe. All the ingredients, techniques and instructions are straightforward and easy to complete. Read the cooking notes, take it step-by-step and you’ll be all set for success.

This is a truly delicious, hearty and comforting recipe– yet a little more impressive than your average chicken stew. I think it is perfectly suited for hosting, as it tastes even better the next day. You can make this recipe the day before, and re-heat it before serving. It’s best served over mashed potatoes, large tagliatelle pasta, or white rice. A crusty baguette on the side is mandatory for dunking into the sauce. 

Cooking notes: 

• I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 
• A Coq Au Vin is meant to use a whole bird, cut into pieces. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. Make sure you keep the carcass to make chicken stock. 
• I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. We’re using bacon here to recreate lardons sticks.  
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. Although in Alsace, they make “Coq Au Riesling”, using slightly sweeter Riesling wine – and it is truly delicious too! 

I hope you’ll love this Coq Au Vin Blanc recipe as much as I do!

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Slow-Cooker Beef Bourguignon

Coq Au Vin Blanc

Print Recipe

Serves: 6 people Prep Time: 30 minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 44 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces (see cooking notes)
Salt and black pepper, to taste
1 tbsp butter (14g), salted or unsalted
4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
1 yellow onion, peeled and diced
1 garlic clove, peeled and finely chopped
1 large carrot or 2 medium (250g) cut into 1-inch thick rounds
¼ cup (62.5ml) Brandy or Cognac
½ bottle (375ml) dry white wine
1 cup (250ml) chicken stock
8 sprigs thyme
For the mushrooms:
1 tbsp butter (14g), salted or unsalted
227g button mushrooms, whole
6-8 pearl onions or small shallots, peeled
To finish:
1 tbsp butter (14g), salted or unsalted, at room temperature
1 tbsp flour

Instructions

Make sure you read the cooking notes before you start. 

Step 1 – At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prep your veggies (carrots, onions, etc.) in the meantime. 

Preheat your oven to 350°F (180C) with a rack in the middle. 

Step 2 – In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet. 

Step 3 – Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon; do not wash the skillet.  

Step 4 – Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Step 5 – While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and shallots for about 10 minutes, until cooked through. 

Step 6 – Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir). Add the pearl onions and mushrooms, and simmer over medium heat  for about 10 extra minutes for the sauce to thicken slightly. 

Season to taste with salt and pepper, and serve alongside white rice or mashed potatoes. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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Get ready to love turnips!

This Turnip and Carrot Gratin with Dijon Béchamel Sauce is a simple recipe that packs a great mix of texture and flavours. Turnips are tender and lightly sweet, with a slight bitterness. They are paired with carrots to bring a little more sweetness to round off the flavors. Finally, they are covered in a hefty amount of Béchamel Sauce that is spiked with Dijon Mustard.  

This gratin makes a great weeknight dinner or side dish, being a healthier alternative to potatoes. It is also a great way to sneak more veggies into your family’s diet – without compromising on flavour and comfort. 

Cooking notes: 

• If you get organic turnips and carrots you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, peeling them is recommended. 
• For making the Béchamel sauce, make sure you are using 2% or whole milk (not skimmed or dairy-free). 
• This recipe features a simple Béchamel, made only with butter, flour and milk.  I chose to keep it “as is” to keep this dish fairly light. But if you’re not counting calories, feel free to add up to 1 cup of grated cheese (hard cheese such as Gruyère Cheese or white cheddar) into the Béchamel sauce and/or sprinkled on top of the gratin right before baking. 

I hope you’ll love this Turnip and Carrot Gratin with Dijon Béchamel Sauce as much as I do! 

You may also like:

• French Style Mac n’ Cheese with peas
• Poitou-Style Braised Beets with Kale
• Sesame Sole Fillets with  Leek Fondue

Turnip and Carrot Gratin with Dijon Béchamel Sauce

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 21 voted )

Ingredients

700g Turnips (about 5 medium sized)
300g carrots (about 2 medium sized)
½ tsp salt
For the Béchamel sauce (makes about 2 cups):
3 sage leaves, finely chopped
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 ½ cups milk (2% or whole)
½ tsp salt
½ tsp grated nutmeg
1-2 tbsp Dijon Mustard
½ tsp freshly grated black pepper

Instructions

Step 1 - Rinse and peel the turnips and carrots. Slice them into thin slices ( about 1/4 -inch). 

Bring a large pot of salted water to a boil. Add the carrot slices and boil for 5 minutes. Add the turnip slices and cook for 20 more minutes, until tender – but not mushy (note: carrots are firmer than turnips so need about 5 minutes extra of cooking). Drain and set aside. 

Step 2 – Make the Béchamel Sauce. 

Finely chop the sage leaves. Melt the butter in a heavy-bottomed sauce pan with the sage leaves. When the butter is foamy, add the flour and stir with a wooden spoon until it becomes a dry paste. Switch to a whisk and start pouring in the milk very slowly, in small additions. Whisk continuously until the sauce thickens – make sure there are no lumps left before you start pouring more milk. Add the salt, pepper, nutmeg and Dijon Mustard and whisk again until the sauce is smooth and velvety. Remove from the heat and cover with wax paper to prevent a "skin" from forming on top.  

Pre-heat your oven to 380°F (193°C) with a rack in the middle. 

Step 3 – Make sure the carrot and turnip slices are well drained and moisture free. Lay half of the slices across the bottom of a large buttered baking dish, alternating turnips and carrots. Spread about half of the Béchamel sauce over top and sprinkle with salt and pepper to taste. Cover with the rest of the carrot and turnip slices, and finally the rest of the Béchamel sauce. Sprinkle with salt and pepper to taste. Add cheese over top if this, if using. 

Bake 20-25 minutes. Finish with 1.5 - 2 minutes under the broiler, until the top is golden. 

Let cool 10 minutes before serving. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Turnip and Carrot Gratin with Dijon Béchamel Sauce appeared first on Pardon Your French.