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Category Archives: 8. Vegetables
Choux de Bruxelles à la française
With Thanksgiving arriving and Christmas not far behind, this may be a good time to try your hand at Brussels sprouts, French style. This savory dish — in which the sprouts are halved and sautéd with bacon, with carrots, with … Continue reading
Posted in 8. Vegetables
Tagged Brussels sprouts, choux de Bruxelles, Christmas, recette, recipe, thanksgiving
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Gratin de légumes
The beauty of a vegetable gratin is that it can be made with virtually any veggies you wish. I made a gratin of potatoes, carrots, leeks and baby spinach last month when the gray, rainy weather set in after our … Continue reading
Poêlée pois gourmands-petits pois-asperges
Snow peas, fresh peas, asparagus and chives star in this bright green medley of spring vegetables bathed in a French-Asian fusion sauce. With the sun making timid appearances and the chestnuts finally in blossom, it’s beginning to feel like spring … Continue reading
Posted in 8. Vegetables
Tagged asparagus, chives, french-asian fusion, peas, recette, recipe, snow peas, vegan
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Pommes de terre sarladaises
There are four key ingredients in these melt-in-the-mouth, intensely garlicky, skillet-fried potatoes from southwest France — the potatoes, the garlic, parsley and duck or goose fat. As duck fat may not be available to all readers, my question was, how … Continue reading
Posted in 8. Vegetables
Tagged pommes de terre sarladaises, potatoes, recette, recipe, rendering duck fat, southwest france
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Macédoine de légumes
A swirl of lightened mayo over gently steamed carrots, asparagus, peas, spring onions and turnips creates a thoroughly modern version of a very traditional French dish — macédoine. In this update, the veggies may be served either chopped or whole, with … Continue reading
Chou en purée
Many years ago, when making boeuf bourguinon for a party, I discovered a sophisticated side dish with laughably humble origins — cabbage purée. How I discovered it is a mystery. I thought it might have been via Patricia Wells, but … Continue reading
Posted in 8. Vegetables
Tagged cabbage purée, chou en purée, cream puffs, recette, recipe
2 Comments
Tomates farcies
Stuffed tomatoes are one of the glories of French country cooking. This is peasant food at its finest, and fillings differ considerably. The traditional recipe, which hails from Provence, uses sausage meat, often in combination with beef or veal, and … Continue reading
Beignets de courgettes
These light and crispy zucchini fritters are a French adaptation of a dish I discovered on a Greek island. Flavored with mint, dill, oregano and grated onion, they make a delightful start to a meal and may also be served … Continue reading
Posted in 8. Vegetables
Tagged Aegina, beignets de courgettes, Greece, recette, recipe, zucchini fritters
8 Comments
Epinards sautés à l’ail
Baby spinach lightly sautéd in olive oil with garlic is one of my favorite ways of preparing this versatile veggie. Add a dash of lemon juice and you have a treat with a southern French edge. In northern France you’re … Continue reading
Gratin de blettes
Swiss chard makes a beautiful gratin that is as packed with nutrients as it is with flavor. I made the gratin this week on Bastille Day, on which I will say more later. My first question, as I was preparing … Continue reading
Posted in 8. Vegetables
Tagged Bastille Day, blettes, gratin, recette, recipe, Swiss chard
1 Comment