As temperatures fall, it’s time to start culinary planning for the cold months ahead. Luckily France is the perfect country for it. Warning: Waistlines may expand.
Pot-au-feu is a mouthwatering stew of different kinds of meat, marrow bones and root vegetables. Preparation is easy but the stew needs to cook on low heat for quite some time. The meat, veggies and broth are served in separate dishes, accompanied by horseradish, spicy Dijon mustard and pickled gherkins. The bone marrow is spread on to toasted pieces of bread, but this may not be everyone’s cup of tea
French onion soup is well known outside of France, and with good reason. It’s easy to make and it’ll definitely warm you up when it’s cold outside. There are a few different, but equally delicious, variations on the recipe. Some suggest a slice of bread on top while others are gratinéed to create a crusty layer of cheese.
If you’re a fan of mashed potato then you’re going to love aligot, a speciality from the Aubrac region. Blend the mash with cream, cheese, butter and garlic until you’ve achieved a perfectly smooth texture. Cheese from the region is normally used, such as Tomme d’Auvergne or Tomme de Laguiole but if you can’t get your hands on that then mozzarella or cheddar work fine too. [ . . . ]
Continue this article at THE LOCAL: The 10 heartiest French dishes to get you through winter – with recipes – The Local