When you think of French food, you think of croissants, cassoulet, ratatouille etc. These famous dishes are very delicious but France is a big country with lots of regional and less famous dishes. I’m going to share one of those dishes in this post.
*Note the title of the dish and the following paragraph were updated December 17, 2020 to correct an name error caused by autocorrect*
Farçous Aveyronaise
This lesser known dish is typical of the wholesome and more simple French fare eaten by everyday French people. In the countryside in France, many people have a vegetable garden and fresh vegetables are part of every meal. This recipe feature Chard (Blette in French) which is perfect for this time of year when it’s about the only thing still growing in the garden.
It can be a meal in it’s own right or an accompaniment to another dish. Before I get started, I’d like to thank my Mam for sharing this recipe from the region of France where she lives. The Aveyron is a beautiful area just to the north and east of Toulouse. Inland but an easy drive to the coast or Spain, and perfect for hiking, cycling or fishing. It has a rich history, obvious in the amount of castles and fortified towns in the area.
We were supposed to visit this year but of course the virus that shall not be named put a stop to that. I would recommend a visit when travel is an option again. As luck would have it my parents have some beautiful holiday accommodation they rent out. If you are interested you can visit their website here.
Now, back to the chard recipe!
Ingredients
- 2-3 cups Swiss chard greens or spinach (or kale – my addition) or a mix. I also finely chop the chard stalks and put those in too.
- 1 large onion
- 1 clove garlic
- 3/4 cup fresh parsley
- 2 large eggs
- 2 cups flour
- 2 cups milk
- salt and pepper
- 1-2 tsp oil
Method
- Finely chop all of the vegetables and herbs
2. Add salt, pepper and any spices to flour, mix in milk and beat in eggs
3. Mix the chopped vegetables into the batter.
4. Put oil in pan and heat to a medium heat.
5. Add batter to pan. Traditionally this is done in “burger sized” pieces to make individual fritters but I like to make one big one. Cook undisturbed until edges firm up and can be easily lifted off pan with a spatula.
6. Carefully flip using one or two large spatulas. Cook for a slightly less time on this side.
7. Transfer to a plate and serve.
Bon Appetit!
Quick, easy, delicious and pleasing to look at. This is a perfect quick meal or meal accompaniment and a great way to use your winter vegetables. Enjoy, and as always, stay safe, stay at home and be creative.
