They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence.

Ingredients you’ll need for roasted garlic mashed potatoes

• Potatoes. For the best mashed potatoes, choose a starchy variety – meaning one that’s high in starch and low in moisture, like Russets, Yukon Golds, German Butterballs or Bintje (my favorites!). Unlike waxy potatoes, their fluffy, dry flesh breaks down easily when cooked, giving you smooth, light, and perfectly creamy mashed potatoes.
• Salt. Don’t skip the salt when boiling your potatoes! Add it at the very beginning in the water. It seasons the potatoes from the inside out and helps keep starchy varieties, like Russets or Bintje, from turning gummy.
• Garlic. For this recipe, we use a whole head of garlic, roasted to golden perfection. The cloves stay nestled in their papery skins, wrapped in foil with some olive oil to keep them from burning. As it roasts, the garlic gently steams inside the foil, turning irresistibly soft and sweet.
• Cream and milk. I like to use a mix of half cream and half milk for my potatoes. It gives you that rich, velvety texture without feeling too heavy. Of course, if you’re in the mood for something extra indulgent, feel free to go all in with cream! Don’t worry if it looks like there’s too much liquid at first: the potatoes will soak it up as you stir, creating that perfectly creamy consistency.
• Butter. What would French mashed potatoes be without a generous amount of butter!?
• Chive (optional). A good sprinkle of freshly minced chive just before serving is always good.  
• Salt and pepper. We add them at the end to adjust seasoning if needed.

How to Make Roasted Garlic Mashed Potatoes (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Roast the garlic. 

First, roast the garlic head at 390°F (200°C) until golden and soft. This can take up to 50 minutes. Tip: roast the garlic ahead of time, it keeps for 3 days in the fridge!

2. Cook the potatoes. 

Peel the potatoes, cut them in large even sized chunks and place them in a large pot. It’s important not to cut them too small and have the chunks even in size. Cover them by 1-inch with water, add salt, cover and bring to a boil.

Boil until the potatoes are fork-tender, but not mushy yet. Drain immediately and let the potatoes steam off for about 10 minutes, so they lose their excess moisture. (Essentially, just let the potatoes sit outside of the water (in the colander/strainer), and allow the steam to naturally escape the potatoes)

3. Prepare the fixings. 

Meanwhile, melt the butter in a small sauce pan with the cream and milk. Watch carefully, we don’t want the liquid to start foaming. As soon as the butter is melted, set aside.

Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.

4. Make the mash.

Transfer the potatoes into a large pot and mash them. I use a large wooden spoon for a chunky texture; use a ricer or hand masher for a creamy texture. Fold in the “garlic milk” and mix until just incorporated.

Don’t overmix or the mashed potatoes will turn gummy! Season to taste and top with butter bits and fresh chive before serving.

Expert Tips for making the best Garlic Mashed Potatoes

1. Pick the right potatoes. Go for starchy ones like Russets, Yukon Golds or Bintje for that naturally creamy, buttery texture.
2. Roast the garlic ahead. Get a head start by roasting your garlic in advance. It keeps in the fridge for up to 3 days (or freezes for months!) so you can whip up these roasted garlic mashed potatoes in no time.
3. Cut potato pieces into equal sized pieces, for even cooking and smooth mashing.
4. Start with cold water. Always cover your potatoes with cold water before boiling. It helps them cook evenly from the inside out.
5. Salt the cooking water, just like pasta. It’s your first (and best) chance to infuse flavor into the potatoes and create a creamy texture.
6. Mash while warm. Never mash cold potatoes! Warm potatoes mash up silky smooth; cold ones turn gummy and gluey.
7. Add warm milk/cream. Likewise, always add warm liquid to your mashed potatoes. Cold dairy will turn them gummier.
8. Skip the blender or mixer. It’s tempting, but these tools overwork the starch. Stick to a wooden spoon, a potato masher or ricer for fluffy, lump-free results.
9. Don’t forget the salt! Add salt in the boiling water and at the start. Potatoes soak up seasoning, so don’t be shy.

FAQs – Roasted Garlic Mashed Potatoes

Can these garlic mashed potatoes be made the day before and reheated?

Yes, absolutely. They can be made up to two days ahead of time and reheat perfectly in the oven.

If you’d like to make them ahead and reheat before serving, transfer them into an oven-safe dish, top with little dots of butter, cover with a piece of foil and reheat at 350°F (180°C) for 15-20 minutes. You can remove the piece of foil near the end, if you want that delicious thin skin to form at the top.

How to keep mashed potatoes warm?

My favorite technique here is to set my oven at a low setting (200°F/93°C) to keep the mashed potatoes warm, covered with foil or a lid. Stir occasionally so they don’t stick to the dish. 

How long do they keep?

Cooked mashed potatoes usually keep well in the fridge for 3-4 days. Store them well in an airtight container.

Can I freeze these mashed potatoes?

Yes absolutely. After you let them cool completely, transfer them into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.

Whether you’re making them for a dinner party, Thanksgiving feast, or just to elevate a weekday meal, these Roasted Garlic Mashed Potatoes are the ultimate crowd-pleasing side dish. 

I hope you enjoy this recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French potatoes recipes

We love our potato sides in France! From creamy gratins to hearty salads, here are some delicious recipes for you to try.

• Potato Gratin Dauphinois
• Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Classic French-Style Potato Salad

Roasted Garlic Mashed Potatoes

Print Recipe

Serves: 4 to 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

3lbs (1.36kg) potatoes (ie. Russet, Bintje)
1 tsp salt
1 head garlic, skin on
1 tbsp (15 ml) extra virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp salt
½ cup (115g) butter
½ cup (125ml) whole milk
½ cup (125ml) heavy cream (35% m.f.)
1 to 2 tbsp chive, chopped (optional, for serving)
Extra butter (optional, for serving)

Instructions

1. Roast the garlic. Preheat your oven to 390°F (200°C) with a rack in the middle. Slice off the top of the garlic head to expose the tops of the raw cloves. Drizzle the exposed cloves with 1 tablespoon of olive and wrap in foil. Place in the center of the oven rack and roast for 50 minutes, until the head feel tender to the touch. Transfer onto a cooling rack, and let cool completely.
2. Peel the potatoes and cut them in large, even chunks. Place in a large pot, cover by 1-inch of cold water and add salt. Place on the stove top over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, until fork tender. The potatoes should feel fluffy when pierced but not mushy yet: check occasionally the potatoes consistency during the last 5 minutes. Drain well, and let steam for 10 minutes.
3. Melt the butter, cream and milk in a small sauce pan. As soon as the butter is melted, set aside. Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
4. Return the potatoes into their pot and mash them, using a large wooden spoon, potato mashed or ricer. Fold in the milk and mix until just incorporated. Taste and adjust seasonings if needed, with salt and black pepper.
5. For serving, top with little dabs of butter and chopped chive.

The post Roasted Garlic Mashed Potatoes appeared first on Pardon Your French.

What does “Vichy” mean?  

“Vichy” is a town in the Auvergne-Rhône-Alpes region, in central France. It is a popular spa and resort site known for its springs of naturally carbonated water. This so-called “Vichy” water is commercialized and enjoyed all throughout France, as a table water as well as to cook with.

By tradition, this recipe was prepared with sparkling Vichy, supposedly giving the dish health-benefits from the mineral-rich water. Nowadays, the recipe is simply often done with flat water, for convenience. But you can of course use sparkling water if you wish – or even better, Vichy water if you can get your hands on it.

To sum it up, “Vichy-Style” stands for the French technique of cooking vegetables in butter, sugar, and a little water until it reduces to create a light buttery glaze. This cooking method not only creates a most succulent sweet and salty glaze, it also ensures the carrots are perfectly cooked – tender, yet still slightly firm. The dish is often finished off with chopped parsley and simple seasoning.

Vichy Carrots are the most popular and beloved take on this cooking technique in France. This dish was in fact often served to us at the school canteen, as kids usually love this vegetable dish too.

As an adult now, I always like to spot it on a restaurant menu to accompany fish or meat. And for festive occasions, like for Easter when carrots are in season, I almost always make it as well.

Once you master this technique, you can try it with other root vegetables too, such as turnips or beets. 

Can I prepare this dish ahead of time?

Yes, absolutely! You can prepare the full recipe up to 2 hours prior and simply let the carrots sit in the pan. 15 to 20 minutes before serving, reheat the pan on medium-low and stir occasionally to reheat through and ensure the glaze is warm and glistening.

How to store Vichy Carrots?

After making and enjoying Vichy Carrots – if you have any leftovers – you can store them in the refrigerator or in the freezer. 

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

What can I serve Vichy Carrots with?

Vichy Carrots are a simple side dish to enjoy on weekdays. Yet, I think it is fancy enough to be served for bigger occasions too!

It is lovely to accompany most type of meats, such as beef, pork, or chicken. You can enjoy them as a side to Beef Bourguignon, a simple roasted chicken, a Coq Au Vin or Chicken Tarragon. You can also serve these glazed carrots with fish, such as Sole Meunière or a Bordeaux-Style fish Gratin.

My final tips:

• If you get organic carrots, you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, I recommend peeling them.
• A key to this recipe is to cut the carrots the same size to ensure even cooking. To do so, use a sharp cooking knife and don’t be afraid to take your time. Slice the carrots in ¼ inch thick diagonal slices.
• Once the dish is cooked, do not let Vichy carrots sit too long as the butter glaze can solidify. Serve hot right from the pan if possible, or reheat before serving.

I hope you’ll love this Vichy Carrots (French Style Glazed Carrots) recipe as much as I do! If you have any questions, please leave a comment.

More French sides you may like: 

• French Green Beans Almondine
• Classic stove top Ratatouille 
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Vichy Carrots (French Style Glazed Carrots)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

8 medium sized carrots
3.5 tbsp (50g) unsalted butter
2 tbsp (25g) sugar
Salt and black pepper to taste,
8-9 sprigs fresh curly parsley, stemmed and chopped.

Instructions

Step 1 – Peel the carrots (if needed, see note above) and chop them on a diagonal into pieces about ¼-inch (0.5cm) thick.

Step 2 – In a large frying pan, melt the butter over low heat with the sugar. As soon as the butter is melted, add the carrots, and stir to coat. Sautee for just 2-3 minutes (you don’t want any caramelization yet). Pour the water into the pan so it just covers the carrots. Turn the heat to high and bring to a boil. Turn the heat down to medium-high and simmer (uncovered) for at least 20 minutes or until the water has completely evaporated. As the carrots cook and the water evaporates, stir occasionally (very gently, as to not break the carrots).

Step 3 – When the water is evaporated, add salt and black pepper to taste. Sprinkle with the chopped parsley and stir to just mix. Serve hot. Do not let the carrots sit too long before serving, as the butter glaze could solidify.

The post Vichy Carrots (French Style Glazed Carrots) appeared first on Pardon Your French.

About Ratatouille 

The word ratatouille comes from the Occitan dialect ratatolha, which means “to stir” – touiller in French. In the 18th century, it is said the word ratatouille was used for any type of stew in and around the city of Nice – be it for stewed vegetables, beans, potatoes, meats, etc. It is only circa the 1930s that its definition refined itself to describe a stew of tomatoes, aubergines (eggplant), courgettes (zucchini) and bell peppers. 

Today a pillar of traditional Provençal cooking, recipes for Ratatouille are countless, but the main ingredients always remain the same – garlic, onions, tomatoes, zucchini, eggplants and bell peppers. There exist different methods for preparing the vegetables and composing a ratatouille: stewed on the stovetop (traditional method), baked in the oven, or charred on the grill (modern methods).

In Provence, ratatouille is traditionally cooked on the stove top. This 2-step method consists of cooking each vegetable in olive oil until tender. Then, all the vegetables are combined and simmered slowly to turn soft, melty and full-flavored. 

Like every rustic French recipe, every family has their own version of this dish – the personal twist usually being a specific herb, spice or condiment. Mine has always been to add a spoonful of honey at the end of the cooking process. This livens all the flavors beautifully. 

My cooking tips for a perfect ratatouille:  

• Ratatouille is best made with seasonal vegetables – choose ripe, vibrant-colored zucchini, eggplants, bell peppers and tomatoes. 
• Be patient. The low and slow cooking method of a ratatouille is meant to turn the vegetables melty, while extracting their optimum flavor. Speeding up this process by upping the temperature won’t achieve the same ‘melty’ texture. 
• Leave the garlic whole and in their skins. This will impart the ratatouille with a subtle garlic flavor, without it being too overpowering. You must let the flavors of the other vegetables sing! The long cooking time cooks the garlic in their skins, and they are delicious to eat too. 
• Use a high-quality Extra Virgin Olive Oil. It will make a big difference. I find 2 tablespoons is enough to pre-cook the vegetables, but feel free to use a little extra if needed. 
• Use a non-stick frying pan or casserole dish, as the eggplant tend to stick to the pan. 
• The key to a great ratatouille, I find, is to cube all the vegetables the same size – that is, into ½ inch (1.25cm) cubes for this recipe. 

How to make this Classic stovetop Ratatouille

Here is how to prepare this classic ratatouille. While this recipe requires patience, you’ll see there is no advanced skills needed. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time. 

Step 1 – Prepare your vegetables. Peel and chop the onion. Wash the zucchini and eggplant, cut off the ends and dice into  cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into cubes.

Step 2 – In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook until glistening and fragrant. 

Step 3 – Add the diced bell peppers and eggplant, and cook until soft.

Step 4 – Add the tomatoes, zucchini, garlic (in their skins), thyme and bay leaf. Stir gently to mix. Turn the heat to medium-low, cover and let simmer for at least one hour. 

My tip: When the ratatouille is simmering, occasionally take the lid off, carefully wipe away the built-up condensation on the inner lid and place the lid back on. This will help prevent having a watery ratatouille. 

Step 5 – After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, you can let it simmer 10 to 20 more minutes with the lid off. When the consistency is right, add the honey and stir to combine.

Step 6 – After adding the honey, taste and adjust seasoning if needed with salt and pepper. For serving, you can garnish the ratatouille with a few fresh basil leaves. 

Ratatouille serving suggestions

Comforting, vegan and gluten-free, a ratatouille can be served in endless ways, either hot or cold. Here are a few suggestions : 

• Hot : Serve it as a side dish alongside meat or fish, spoon it over pasta or creamy polenta, top it off with an egg and/or cheese. 
• Cold : Spoon it over toasted bread slices.

How to store this ratatouille? 

Any leftovers? Great news: a ratatouille tastes even better reheated the next day. 

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

I hope you enjoy this Classic Stovetop Ratatouille recipe as much as I do! If you have any questions, please leave a comment. 

More French sides you may like: 

• French Green Beans Almondine
• Vichy Carrots
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Classic Stovetop Ratatouille

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
1 large onion, peeled and diced
2-3 garlic cloves, left whole and unskinned
2 large zucchini (about 500g total)
1 large eggplant
1 large red bell pepper
1 large green bell pepper
6 medium-size ripe tomatoes
2-3 sprigs of dried thyme, stemmed
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp honey
Optional: fresh basil leaves, for garnish

Instructions

Step 1 - Prepare your vegetables. Wash the zucchini and eggplant, cut off the ends and dice into ½ inch (1.25cm) cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into ½ inch (1.25cm) squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into ½ inch (1.25cm) cubes.

Step 2 - In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook for 2-3 minutes until glistening and fragrant.

Step 3 - Add the diced bell peppers and eggplant and cook for 7 minutes, stirring occasionally until soft.

Step 4 - Add the tomatoes, zucchini, garlic (in their skins), thyme, bay leaf and a pinch of salt. Stir gently to mix. Turn the heat to medium-low, cover and simmer for one hour. Occasionally, take the lid off and carefully wipe away the built-up condensation on the inner lid, place the lid back on. This will help prevent having a watery ratatouille.

Step 5 - After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, let it simmer 10 to 20 more minutes extra with the lid off.

Step 6 -When the consistency is right, add the honey and stir to combine. Adjust seasoning if needed with salt and pepper. Optional: garnish with fresh basil leaves. Serve.

The post Classic Stovetop Ratatouille appeared first on Pardon Your French.

Ingredients you need for this French Lentil Salad

1. Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make sure you read the paragraph below for more instructions on this. 
2. Water, or stock. The lentils are cooked in water, or vegetable or chicken stock for extra flavor. Ideally, opt for a low-sodium stock. 
3. Bay Leaf. A bay leaf is used to flavor the lentils cooking water.
4. A carrot, peeled and diced. 
5. A shallot. If you don’t have a shallot, you can opt for 1/2 a red onion. 
6. Fresh thyme leaves, stemmed. 
7. A garlic clove.
8. Soft cheese, such as brie, goat cheese or blue cheese. Pick your favorite!

For the vinaigrette:

Taking the time to make your own vinaigrette from scratch will truly bring the flavor of this salad up a notch!

1. Honey. 
2. Dijon Mustard. 
3. Lemon juice.
4. Extra-Virgin Olive Oil.
5. Salt.
6. Black pepper.

About Puy Lentils, aka. French Lentils

As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct earthy and peppery taste. In size, they are smaller than common brown and green lentils. They hold their shape very well once cooked, which make them especially great to use in salads. They are very often used in soups and make a great side dish for meat or fish.

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also plenty of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy Lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted as “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France, but North America or Italy.

How to cook Puy Lentils?

After you are able to source authentic Puy lentils, the first step for this French Puy Lentil Salad is to cook the lentils.

I first recommend to place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. You can then place the lentils in a medium sized pot, along with water (or chicken broth for extra flavor) and a bay leaf. Note that the lentils are added into cold water – or broth. 

Turn the heat to medium-heat, place a lid on and bring the pot to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes. At the point, you can add diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Note that Puy lentils usually take about 25 minutes to cook until tender. 

How to keep this Classic French Lentil Salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 1 week. Puy Lentils are particularly resilient and hold well for days in the fridge. I often love to make a big batch of it on Sundays, and dip into for lunches throughout the week. I actually think this salad tends to taste better on day 2 or 3, as the flavors develop and blend.

Audrey’s cooking tips & notes: 

• Although this recipe is classically made with Puy Lentils, you can also make it with common brown or green lentils. Puy Lentils are usually cooked in about 25 minutes; while brown or green only need about 20 minutes.
• You can simply cook the lentils in boiling water, or use chicken or vegetable stock for added flavor. Cooking the lentils in a flavored broth really turns the flavor up a notch !
• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead.
• You can prepare all your other ingredients while the lentils cook and cool.
• The addition of cubed or crumbled cheese isn’t very traditional in this French lentil salad (so optional), but I do love the little touches of creaminess it adds. Opt for a soft cheese such as brie, as pictured here (mild flavor), unripen goat cheese (medium flavor) or blue cheese (stronger flavor). You can use just one kind or mix and match.

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

More French salad recipes you may like:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Tomato Bread Salad with Fresh Herbs
• Celery Root Remoulade 
• Cucumber Salad with Crème Fraiche
• Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
• Classic French-Style Potato Salad
• French-Style Couscous Salad 

Classic French Lentil Salad

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 9 voted )

Ingredients

1 cup Puy lentils (192g) (or common brown or green lentils)
3 cups (750ml) water, vegetable or chicken broth (low-sodium)
1 bay leaf
1 large carrot, peeled and finely diced
1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
About 4 tbsp chopped fresh parsley
1/4 tsp fresh thyme leaves
1 garlic clove, minced
½ tbsp Dijon mustard
1 tsp honey
2 tbsp (30ml) freshly squeezed lemon juice
¼ cup (60ml) extra virgin olive oil
3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1 – Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.

The post Classic French Lentil Salad appeared first on Pardon Your French.

Ingredients for Green Beans Almondine:

• • Green Beans or “Haricots Verts” – Being a French dish, Green Beans Almondine is traditionally made with “Haricots Verts” (French string beans). In comparison with green beans, Haricots Verts are slimmer, longer and straighter. They take less time to cook and often turn more tender. Haricots Verts can be found in most grocery stores in North America, but are slightly more expensive than green beans. As more affordable options, this recipe works perfectly with green beans (as pictured here), string beans or even wax beans. When picking out the beans, look for a vibrant color, little to no blemishes, and a strong “snap” to ensure freshness.

•  
  • Almonds – Almondine (or amandine) is a French culinary term for an almond garnish. So the almonds truly make the dish here. You can use sliced almonds that are either blanched or unblanched (with skin on). The sliced almonds will be lightly toasted in brown butter to develop further nutty flavors with a delicious crunch. As another option, you can use slivered almonds (same quantities) and toast them as described in the recipe.
•  
  • Brown butter – Known as “beurre-noisette”, brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden brown color. Brown butter develops delicious nutty flavors, which gives Green Beans Almondine such a unique taste. The brown butter is used here to then toast the almonds and coat the beans. It’s important you take the time to make brown butter properly for this recipe – do not skip this step… you won’t regret it!
•  
  • Shallots – Shallots are a beloved ingredient in French cooking, and they shine in this dish. They have a delicate sweet flavor that pairs perfectly with the nutty brown butter and almonds. When picking out shallots, look for ones that are non-sprouted and that feel dry, firm and heavy for their size.
•  
  • Garlic – I like to use 4 cloves of garlic, but this measurement is forgiving: you can use less if you would like, or more cloves if you love garlic.
•  
  • Lemon – This recipe requires the use of both zest and juice, so I recommend you get an organic lemon.

Key steps for Green Beans Almondine:

Green Beans Almondine is a delicious recipe that comes together is less than 20 minutes. It does require a few steps, but they are quick and easy. Take some time to read about these key steps below, so you’ll better understand how this dish comes together.

#1. Blanching the Green Beans. Blanching the beans, means you par-cook them in a pot of boiling salted water until al-dente (crisp-tender). This usually takes about 4-5 minutes. To test the doneness of the green beans, you can take a bite of one: it should squeak between your teeth. It is important the beans are slightly undercooked when done blanching. They will continue to cook later in the fry pan, with the other ingredients.

#2. Making a Brown Butter. While the green beans are being blanched, you can start melting the butter over medium-low heat in a large fry pan. Once all melted, the butter will start to simmer and foam. This should take 3-4 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes. Immediately add the toasted almonds and turn the heat to low.

*** Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. For this recipe, it is best for the brown butter to not be fully brown yet (light gold color is best) before adding the almonds; as the butter will keep cooking with the almonds.

#3. Toasting Almonds in Brown Butter. Take the time to toast the almonds on low heat in the brown butter, stirring occasionally. Sautéing the almonds in butter slowly develops their nutty flavors further and turns them crunchy and golden, but prevents them from burning.  

#4. Add Garlic & Shallots for extra flavor. Once the almond slices are toasted to a golden color, you can add garlic and shallots to the pan. They will both add extra flavor and create a nice mix of crunchy/tender textures to the finished dish.

#5. Tossing Green Beans until glossy. Once the shallots are tender, it is time to add the blanched green beans into the pan. Using tongs, toss them gently until well coated with the brown butter and almond/shallots garnish.

How to prepare Green Beans Almondine ahead of time?

Green Beans Almondine is a great side dish to serve, especially during the Holidays. And, if needed, you can prepare the elements separately and ahead of time, and assemble the dish at the last minute before serving.

1. Blanch the green beans (step 1) and then immediately place them in an ice-bath: a bowl of water with ice-cubes. This will immediately stop the cooking process of the green beans. Once cooled, you can transfer the green beans to a bowl covered with foil or plastic film.
2. Prepare the brown butter and almond garnish (step 2-4)
3. Right before serving, re-heat garnish in a pan and toss the green beans in (step 5), until heated through.

More cooking notes:

• This recipe starts by boiling green beans in water to par-cook them. Do not hesitate to salt the water very generously. This will ensure the beans are seasoned through. They will also retain a vibrant color.
• I wouldn’t say this recipe is complicated but it has several quick steps that should be done simultaneously. Make sure you read the whole recipe through and prepare all the ingredients and equipment in front of you, before starting.

I hope you’ll love this Green Beans Almondine (Haricots Verts Amandine) recipe as much as I do! If you have any questions, please leave a comment. 

More sides you may like: 

• Classic Vegetable Tian from Provence 
• Belgian Endive and Ham Gratin (Endives au Jambon)
• Classic French Gratin Dauphinois
• Leeks with Dijon Shallot Vinaigrette
• Crispy Duck Fat Potatoes

Green Beans Almondine (Haricots Verts Amandine)

Print Recipe

Serves: 6-8 people Prep Time: 10 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 lbs (900g) Green beans or Haricots verts, trimmed
Salt
4 tbsp (56g) butter, unsalted
½ cups sliced almonds
3 medium shallots, peeled and finely sliced
4 garlic cloves, peeled and finely minced
1 lemon, zested and juiced
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1 – Bring a large pot of water to a boil and season with salt generously. Add the green beans and blanch for 4-5 minutes until crisp-tender. They should be slightly undercooked and squeaky between your teeth.

Step 2 – Meanwhile, melt the butter in a large fry pan over medium-low heat. Once melted, the butter will start to simmer and foam. This should take about 3 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 3-4 minutes. Immediately add the almonds and turn the heat to low.

Step 3 – Toast the almonds, stirring occasionally, until golden, for about 2-3 minutes. Add shallots and garlic, and saute for 2 more minutes, until shallot is soft and fragrant.

Step 4 – Using a large slotted spoon or kitchen tongs, transfer the par-cooked green beans directly from the boiling water to the fry pan. Toss them gently until glossy and evenly coated with Almondine garnish. Add lemon zest and juice, and toss again. Season with salt and pepper to taste, and serve.

The post Green Beans Almondine (Haricots Verts Amandine) appeared first on Pardon Your French.

Cooking notes:

• When cooking the zucchini slices, make sure they release most of their moisture in the pan, and eventually end up soft and almost “dry” (no water left at the bottom of the pan). If you don’t take the time to cook them fully, the zucchini will then release their moisture in the baking dish, and the bottom of your crumble will be watery.
• If you don’t like goat cheese, you can substitute with mozzarella or feta (same quantities).
• A 9-inch skillet is the perfect size for this crumble. 

How to store this Zucchini Goat Cheese Crumble? 

After enjoying the crumble, if you have any leftover, you can store it in the refrigerator. 

• In the refrigerator: let the crumble cool to room temperature and store any leftover in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Reheat it in the microwave or in the oven (about 10 minutes at 350°F/180°C)
• Unfortunately, this isn’t a freezer-friendly dish. 

I hope you’ll love this Savory Zucchini Goat Cheese Crumble as much as I do! Serve it as a side with grilled meat of fish, or as a light dinner with a green salad on the side. 

If you have any question, feel free to leave a comment! 

You may also like: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Zucchini Goat Cheese Crumble

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 tbsp (15ml) Extra Virgin Olive Oil
1 onion, peeled and sliced 
1 garlic clove, peeled and minced
4 medium size zucchini, cut in ¼ (0.65cm) inch slices

For the crumble:
½ cup (63g) flour
2 tbsp grated parmesan
2 tbsp chopped nuts (pecans, walnut or hazelnuts)
1/3 cup (30g) old fashioned rolled oats
¼ tsp freshly ground black pepper
¼ cup (58g) unsalted butter, cold and cubed
60g unripen goat cheese
¼ tbsp thyme

Instructions

Step 1 – In a large frying pan, heat up the extra virgin olive oil over medium-low heat. Add the sliced onion and minced garlic and cook for 2-3 minutes until the onion is translucent. Add the zucchini, and cook, stirring occasionally for 15-20 minutes until the zucchini is soft and most of its moisture has evaporated. Transfer to an oven-safe dish or skillet, set aside.

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

Step 2 – Make the crumble. In a large bowl, combine the flour, grated parmesan, chopped nuts, rolled oats and black pepper. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Crumble the goat cheese in small pieces and scatter it evenly onto the zucchini. Cover with the crumble mixture. Sprinkle with thyme and salt and pepper to taste.

Bake for 30 minutes, until the crumble looks dry and starts to turn golden. Transfer to a cooling rack and let cool for 10 minutes before serving.

The post Savory Zucchini Goat Cheese Crumble appeared first on Pardon Your French.

As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling the mountain range of the Alps, the Dauphiné is a region of mountain-style cooking, based on produce that can grow at high altitudes, such as potatoes.

Making a Classic French Gratin Dauphinois at home is an easy, affordable and comforting recipe. Here is the breakdown of this Classic French recipe. 

A proper Baking Vessel

Back in  the days, Gratins Dauphinois were traditionally baked in clay pots. Nowadays, any baking dish in clay, ceramic, glass or oven a Dutch-oven is acceptable. For this recipe, choose one that is big enough to contain 1.65 lbs of potatoes: 1.5 to 2.5 Quarts, but not any bigger. The gratin needs to be at least 3-inches high to be served into hefty slices.

Opt for baking Potatoes

Being the stars of the dish, choosing the right potatoes is of the utmost importance. Opt for baking potatoes that will release a great amount of starch while baking. This will bind all the ingredients together and make for the creamiest gratin.

In France, traditionalists of the Gratin Dauphinois recommend using only specific potato varieties, including the starchy Monalisa, the tender Nicola and older varieties like the Belle de Fontenay or the Charlotte.

In North America, you can also find great varieties to recreate this dish. Opt for fluffy Russets that have the most starch which makes for a creamy sauce, or for Yukon Golds that hold their shape well. For either one, one rule applies: do not rinse the potato slices! You want to keep all the startches in, so they slowly release in the milk and create that signature creaminess.

Combine Milk and Cream

When the Gratin Dauphinois started to become a popular recipe in the 19^th century in France, milk wasn’t exactly as we know it today. Often directly sourced from the local farms, milk was un-skimmed. It was thick, creamy and had a much higher fat content. Nowadays, the use of both 35%mf heavy cream and milk (whole or 2%) is required to create that same creamy consistency in the dish. 

Flavorings: Garlic, Butter & no eggs!

As per tradition, only a few subtle flavors should be added into a Classic French Gratin Dauphinois.

Garlic, instead of being diced and added with other ingredients, is simply rubbed against the walls of the baking dish before filling it with the potatoes and creamy milk. I love how this lends a very subtle garlic flavor to the gratin – just enough to be noticed, yet not too much to be overwhelming.

A pinch of nutmeg and black pepper are also acceptable. Fresh thyme, although stepping away from the traditional recipe, is lovely too.

Some modern recipes by French authorities like Escoffier, Carrier, and De Croze call for the addition of cheese and eggs. I think eggs are de trop, giving the sauce an unpleasant, curdled texture. But I have to admit that I enjoy a light sprinkle of Alpine cheese, such as Swiss Gruyére or Emmental, on top.

Serve it 2 different ways

There are two different ways to serve a Gratin Dauphinois – both equally delicious – so I’ll you decide which one you prefer.

• By the spoon (as pictured here): home cooks, in general, prefer to it serve the dish hot and by the spoon, for creamy and slightly messy platefuls.
• In clean slices: In restaurants, you will more likely find it served cut in clean squares slices. To do so, let the gratin cool completely to room temperature and then pop it in the fridge for at least two hours, or ideally overnight. When ready to serve, cut cleans slices, wrap them individually in foil and re-heat under a hot broiler.

I hope you’ll love this Classic French Gratin Dauphinois recipe as much as I do! If you have any questions, please feel free to leave a comment. 

Cooking notes: 

• This recipe works perfectly for a 10 1/2 inch x 7 1/2 inch (26.7x19cm) gratin dish. Slightly bigger or smaller will work fine too. 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Gratin Dauphinois

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

1.65 lbs baking potatoes, ie. Russet or Yukon Gold
1 cup (240ml/8 fl oz) heavy cream (35% mf)
½ cup (125ml/4 floz) milk, whole or 2%
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
1 tsp salt
2 tbsp (28g) butter (salted or unsalted), at room temperature.
1 garlic clove, cut in half
Optional: 1/3 cup (about 40g) Gruyère Cheese, grated.

Instructions

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

Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.

Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.

Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.

Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.

The post Classic French Gratin Dauphinois appeared first on Pardon Your French.

This recipe of “Pommes de Terre Sarladaises” is named after Sarlat, a small medieval town nested in the Périgord Noir, in the Aquitaine Region. Using and cooking with duck fat is very common in this region of France, which has a delicious duck-centric cooking repertoire, including the canonical Cassoulet (a recipe that you can find in my cookbook). And if you order any meat in a restaurant when visiting this area, there is a strong chance you will be served these Pommes de Terre Sarladaises on the side. 

With just four ingredients: potatoes, duck fat, garlic and parsley, this recipe is easy to recreate in your kitchen and probably one of the best ways to get accustomed with cooking with duck fat.

Recommended Equipment: 

• Use a cast-iron or heavy bottom skillet, like this one. It retains heat better and will create the proper crispness and char on the potatoes.
• Heat-resistant spatula.
• Mandoline Slicer.

Cooking instructions:

• Choose waxy potatoes such as Yukon gold, New Potatoes, Fingerlings or Red Bliss. These varieties have less starch, which means they hold their shape better when cooked.
• Duck fat, while harder to find in the US/Canada up until a few years ago, is becoming more and more common in supermarkets. You can find it chilled (often in plastic containers) or sold in jars. You can also purchase a few brands online, such Rougie and Cooks & Co. And if you really can’t get your hands on duck fat, you can substitute with ghee or clarified butter.
• My recipe for these Pommes de Terre Sarladaises is on the “lighter” side. I like to use no more than 4 tablespoons of duck fat, whereas most recipes will use at least ½ cup. In my opinion, 4 tbsp is enough, but if you feel like using more duck fat, feel free to try it out.

I hope you’ll love this recipe of Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) as much as I do! Serve it as a side with Braised Chicken thighs or Pork chops in mushroom sauce. If you have any questions, feel free to leave a comment.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Swiss Chard Pancakes
• French-style Potato Salad
• Provencal Eggplant Gratin

Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 25M calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1.5 lbs (about 700g) waxy potatoes
½ lemon
4 tbsp (47g) duck fat
1 tsp salt
½ tsp freshly ground black pepper
2 garlic cloves, peeled and chopped finely
½ bunch fresh flat leaf parsley, chopped

Instructions

Make sure your read the cooking notes (above) before you start. 

Step 1 - Prepare a large bowl of water with the juice of ½ a lemon (you can also place the ½ lemon in the bowl). Peel the potatoes and place them in the lemony water as you go, so they don’t brown/oxidize. Slice the potatoes into 1/5-inch (about 5mm) slices, by hand or using a mandolin. Rinse the potato coins in a colander and pat-dry very thoroughly (using a kitchen towel or paper towel).

Step 2 -Place 2 tablespoons of duck fat in a skillet and heat up over medium heat. Add the potatoes, salt and pepper and toss to coat. Cover the skillet with a lid or foil, and cook for about 10 minutes, until the potatoes are lightly softened.

Step 3 -Remove the lid/foil and turn up the heat to medium-high. Add the garlic, parsley and 2 remaining tablespoons of duck fat. Toss to coat and continue cooking the potatoes for about 5 minutes without disturbing, so they brown underneath. You can adjust the temperature (higher/lower) if the potatoes don’t brown enough or start to burn. Using a spatula, gently flip the potatoes and continue cooking without disturbing until browned on the other side.

Step 4 -You can continue cooking 5 to 10 more minutes, flipping the potatoes occasionally, until they are browned and crisp to your liking. Serve immediately.

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. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) appeared first on Pardon Your French.

By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create this vibrant side dish.

With Easter around the corner and because this side dish is so versatile, I wanted to share a twist on it: with fresh herbs and a simple sugar glaze. The sugar glaze is a simple and classic French method that I use often on vegetables (like in the Petits Pois à la Nivernaise). It just effortlessly elevates a simple vegetable side to a memorable one; or you can even enjoy them as a main with a soft-boiled egg on top. The herbs add a whole punch of fragrance and freshness too.

It is sure to be a must on your Easter table, or any hosting occasion!

Cooking notes:

• A Vegetable Jardinière is a simple celebration of the season; and can be turned into a great accompaniment to any dish. I suggest you take this recipe more as a set of directions rather than an actual recipe (play with and adapt vegetables and herbs).
• For the vegetables, follow your mood and opt for the ones of your liking that are in season right now, wherever you live. Turnips, parsnips, snow peas and pearl onions work great too in a jardinière. Fresh vegetables are best, although frozen and canned can work too (but remember this dish is about celebrating seasonal vegetables, so fresh is definitely best – and more logical).
• For the herbs, you can also opt for a delicate chervil or a more fragrant-tasting basil or dill.

Herby Sugar Glazed Spring Vegetable Jardinière

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

8 small carrots, peeled and halved lengthwise (or 4 large carrots, quartered lengthwise)
2 garlic cloves, peeled and cut in half
250g green beens
250g wax beans
250g small peas
2 shallots, peeled and diced
4 tbsp (60g) unsalted butter
2 tbsp (25g) sugar
10 sprigs curly or flat-leaf parsley, stemmed and roughly chopped
1 tsp salt
1 tsp fresh ground black pepper
Optional : 4 soft-boiled eggs, for serving.

Instructions

Step 1 - Prepare an ice bath. Place the carrots and garlic in a large pot of salted water, bring to a boil and simmer for 5 minutes. Add the green beans, wax beans, small peas and blanch until tender but still crisp, 3 to 5 minutes (the carrots and garlic should be crisp-tender as well). Using a slotted spoon, transfer to the ice bath to cool completely. Drain well and pat dry.

Step 2 - In a large frying pan, melt the butter and add the diced shallots. Cook for 2 minutes until translucent. Add the sugar, chopped parsley, vegetables, salt and pepper. Cook for 7-8 minutes, stirring occasionally (be gentle when stirring, so carrots don’t break). Adjust seasoning if needed.

Serve immediately as a side dish, or as a main in individual bowls with a solf-boiled egg on top.

The post Herby Sugar Glazed Spring Vegetable Jardinière appeared first on Pardon Your French.

It makes for a great weekday dinner for the whole family, or for a unique side at a bigger feast.

Cooking notes :

• This recipe is traditionally made with French green beans (Haricots Verts). French green beans are longer and thinner than most North American varieties. They’re also more tender and “buttery”. As a substitute, you can use green beans and make sure they are cooked to fork-tender.
• They’re not included here, but cooked mushrooms go great in this dish as well.
• For Crème fraiches, I like the ones from Liberte and Riviera. 

French Green Beans, Bacon, Egg and Crème fraîche Scramble

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

500g French Green Beans
150g Bacon strips (3 strips), cut into small sticks
1 onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
2 large eggs
2 tbsp crème fraiche
1 tbsp fresh ground black pepper

Instructions

For the green beans: Place the green beans in a large saucepan, add cold water to about an inch above the green beans and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 12-14 minutes until the green beans are fork tender. Drain and rinse under cold water (to stop the cooking process).

In a large frying pan, cook the bacon sticks with the onion and garlic over medium-heat for about 7-8 minutes – until the bacon is cooked through and onion is translucent.

Turn the heat to low and add the green beans.

In a small mixing bowl, whisk together the eggs and crème fraiche with a fork. Add the black pepper.

Slowly pour the egg mixture into the pan and stir to coat the beans evenly (gently, not to crush/mush the beans). Cook and stir for 2-3 minutes until the sauce thickens to a scrambled egg texture.

Serve immediately, with extra crème fraiche on the side.

Recipe adapted and translated from Marmiton.

If you try this French Green Beans, Bacon, Egg and Crème fraîche Scramble, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

Bon Appétit!

The post French Green Beans, Bacon, Egg and Crème fraîche Scramble appeared first on Pardon Your French.