Enjoy a peach bounty with this recipe from Clotilde Dusoulier’s new vegetarian cookbook.
It might be too early to call French vegetarian fare a bona fide trend. But with the recent opening of New York City’s French vegetarian bistro Table Verte and the release of Clotilde Dusoulier’s The French Market Cookbook: Vegetarian Recipes From My Parisian Kitchen (Clarkson Potter, 2013), fresh vegetables are increasingly front and center on the plate, no longer just a side dish.
Dusoulier, writer of the popular Chocolate & Zucchini blog, notes that her flexitarian diet — predominantly vegetarian, with some dairy and occasional meat and fish — is “not an easy stance to assume in France.” But while animal protein remains the foundation in many classic French meals, a new generation of chefs is now focusing on plant-based dishes.
To take advantage of fruits and vegetables at the height of their seasons, the cookbook’s 82 recipes are divided by season. This clafoutis recipe comes from “L’été,” when peaches are at their summery best.
— Josie Rubio
- 4 green cardamom pods or 1⁄2 teaspoon ground green cardamom
- 2⁄3 cup almond flour
- 1⁄2 cup all-purpose flour
- 1⁄2 cup unrefined blond cane sugar (also sold as evaporated cane juice)
- 1 tablespoon cornstarch
- 3 large organic eggs
- 3⁄4 cup unflavored, unsweetened almond milk or dairy milk (not skim)
- 2 1⁄4 pounds peaches, yellow or white, or a mix
Crème fraîche or all-natural Greek yogurt (optional)
- Pop the cardamom pods open with the flat of a chef’s knife and grind the seeds with a mortar and pestle.
- In a medium bowl, combine the almond flour, all-purpose flour, sugar, cornstarch and ground cardamom. Break the eggs into the bowl and whisk until combined. Pour in the milk in a thin stream, whisking all the while to incorporate.
- Preheat the oven to 350° F.
- Pit the peaches, cut them into slices without peeling, and arrange them on the bottom of a greased 8-inch square glass or ceramic baking dish.
- Pour the batter evenly over the peaches. Bake until set and golden, 30–40 minutes.
- Serve the clafoutis slightly warm, at room temperature or cold, with an optional dollop of crème fraîche or all-natural Greek yogurt. The leftovers do well at breakfast too.
Nutrition Score per serving:
- 212 calories
- 30% fat (7 g; 1 g saturated)
- 59% carbs (34 g)
- 11% protein (6 g)
- 3 g fiber
- 58 mg calcium
- 1.4 mg iron
- 44 mg sodium
Reprinted from the book The French Market Cookbook by Clotilde Dusoulier(also available for Kindle). Copyright © 2013 by Clotilde Dusoulier.
Photographs copyright © 2013 by Françoise Nicol. Published by Clarkson Potter, a division of Random House, Inc.