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Video: The skinny on French cooking

TODAY recipes
updated 4/27/2010 8:06:51 AM ET 2010-04-27T12:06:51

Mireille Guiliano, the author of the best-selling phenomenon "French Women Don't Get Fat" book, has come out with a cookbook of the same name. Her carrot and orange soup and her caramelized chicken dish each make for a healthy and hearty lunch.

Recipe: Carrot and orange soup (on this page) Recipe: Caramelized chicken with vegetable "pancake" (on this page)


Recipe: Carrot and orange soup

Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 large onion, peeled and chopped
  • 1 pound carrots, peeled and chopped
  • Zest of 1 orange
  • 1 medium potato, peeled and chopped
  • 4 cups chicken broth or water
  • 1/2 cup milk, whole or 2 percent
  • Salt and freshly ground pepper
Preparation

Melt the butter in a large pot over medium-high heat. Add the onion and sauté until softened, four to five minutes.

Add the carrots, orange zest, potato and chicken broth and bring to a boil. Cover, lower the heat and simmer until the vegetables are tender, about 30 minutes.

Carefully transfer the mixture to a food mill or blender and purée until smooth. Add the milk and season to taste. This soup may be served hot or chilled.

Serving Size

Serves six to eight

Recipe: Caramelized chicken with vegetable "pancake"

Ingredients
  • 1 carrot, washed and grated
  • 2 medium potatoes, peeled and grated
  • 1 small zucchini, washed and grated
  • 1 garlic clove, peeled and minced
  • 1/2 teaspoon fresh thyme
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
Preparation

Place the grated carrot, potatoes, and zucchini in the center of a large, clean kitchen towel. Wrap tightly and squeeze as much liquid as possible from the vegetables. Unroll and place the grated vegetables in a large bowl. Add the garlic, thyme and 1 tablespoon olive oil and mix well.

In a large, nonstick sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the vegetable mixture to the pan, pressing down so the pancake is about 1/2 inch thick and cook until golden brown, about eight minutes.

Carefully flip the pancake over — you can invert onto a plate first and slide back into the pan if you are nervous about the pancake falling apart — and continue cooking until the other side is crisp and golden and the vegetables are cooked, another eight to 10 minutes. Remove from the pan and keep warm. Season to taste.

Serving Size

Serves four

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