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Vegetables
Vegetables
 
Categories:
Vegetables Dried beans
Vegetables
Alsatian-Style Sauerkraut
Artichoke Hearts with Foie Gras
Artichokes à la Barigoule
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Asparagus Ragoût
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Asparagus with Garden Sauce
Asparagus with Parmigiano Romano
Asparagus, Morel and Potato Ragout with Poultry Jus and Parsley
Asparagus, Olives and Lemon with Carré Frais 0% and Herbs
Autumn Gratin with grain "Tatin" style
Baked potato wedges with rosemary
Bananes pesées - Fried Plantain
Basic Technique for Gnocchi
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Bavarian Sauerkraut
Braised Broccoli - Tsjau jie jan
Braised Chicory
Braised Snow Peas with Corn and Tomatoes (Tsie Txie hedoe)
Braised Zucchini - Tsjau jie gwa
Bratkartoffeln - German Sautéed Potatoes
Breadfruit - Basic recipes
Breadfruit and Pumpkin “Migan”
Broccoli alla Romana
Broccoli Flans
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, Paris
Broccoli with Gorgonzola
Butternut Squash Flan
Charlie Palmer, Aureole, New-York, USA
Cabbage Chips
Cabbage Terrine with Prunes
Caesar's Mushrooms Baked with Sour Cream
Caramelized yellow or chioggia beets with maple, dill and lemon
Cardoon Gratin
Carrot and Broccoli Terrine with Lemon Butter Sauce
Carrot Gratin
Cauliflower and Seafood Tabbouleh
Celery Root (Celeriac ) Rémoulade
Chartreuse of aubergines with lamb
Cherry Tomato and Shellfish Brochettes
Chic Choc Poutine
Choucroute garnie - Sauerkraut with Assorted Meats
Christmas Beets
Colcannon
Confit Tomatoes
Confit Tomatoes with Thyme and Vegetable "Spaghetti"
Alain Deluc, Barbizon, Belgique
Creamed Endives
Crique Ardéchoise - Potato Pancake
Crispy Fried Onion Rings (to enhance a simple salad)
Crispy Potato Cake with Bresse Bleu Cheese
Crispy Scallion-Potato Pancakes
Crispy Zucchini Gratin
Cucumber in Sour Cream and Dill
Cucumber Spaghetti
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Cucumber Terrine with Horseradish and Large Grain Caviar
Jean-Pierre Vigato, Restaurant Apicius, Paris
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Danish Sugar Browned Potatoes (Brunede kartofler)
Dried Tomatoes
Guy Martin, Restaurant Le Grand Véfour, Paris
Eggplant à la Sartenaise
Eggplant Parmigiana - Version 2
Endive Tatin
Marc Meneau, L'Espérance, France
Endives au Gratin
Endives, Ternat-Style
French Toast with Truffles
Fricassée of Ceps with Parsley Juice
Fricassee of Edible Russulas or other mushrooms
Fried Eggplant Fingers
Fried Okra
Futari, West African Vegetable Stew
Garlic crushed potatoes
Ghost Potatoes
Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Pré Catelan, Paris
Glazed Sweet Potatoes & Dried Plums with Ginger
Gluten Free Shanghai Cucumbers
Gourmet Potatoes with 0% Fromage Frais
Grain Gratin with Spinach, Mille-Feuille Style
Gratin of Spring Leeks with Brook Trout
Green Asparagus with Fresh Goat Cheese
Guy Martin, Restaurant Le Grand Véfour, Paris
Green Beans with Sesame
Homemade Potato Chips
How to make authentic Belgian
How to peel a tomato? (step-by-step recipe)
Michel Roux, The Waterside Inn, Royaume-Uni
Hungarian Stuffed Cabbage - Szárma
Indian-Style Crumble
Individual Vegetable Casseroles with Bresse Blue Cheese and Gingerbread Crumble
Jerusalem Artichokes "à la Darphin"
Guy Martin, Restaurant Le Grand Véfour, Paris
Little Cod-Stuffed Peppers
Firmin Arrambide (1946-2016), Les Pyrénées, France
Little Stuffed Vegetables, Nice-Style
Lyonnais Potatoes
Mandioca Frita (Fried Cassava)
Maple Praline Sweet Potatoes
Maple Praline Sweet Potatoes
Marianne - Cheese and Potato Pie
Mashed Potatoes with Goat Cheese
Mashed Potatoes with Oil
Melanzane alla parmigiana
Millefeuilles of New Ile-de-Ré Potatoes with Fresh Goat Cheese
Moroccan-Style Vegetable Gratin
Mushroom Duxelles
Mushroom Tartlets
Per Hallundbaek, Falsled Kro, Danemark
Mushrooms Stuffed with Escargots and Jarlsberg
New Vegetable and Herb Garden with Tomato-Herb Nectar
Patrick Bertron, Le Relais Bernard Loiseau, France
Oyster Mushroom Goulash
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
Gérard Besson, anc. Restaurant Gérard Besson, Paris
Papas a la Huancaina - Peruvian Potatoes with Cheese and Chili
Patatas bravas, Arola's version
PEI Orange-Tarragon Lobster Topped Baked Potato
Peppers Stuffed with Eggplant
Peppers Stuffed with Sheep's Milk Cheese
Pichade - French tomato tart
Pigeon Pea - Basic recipe
Plantain Gratin
Plantain Pancakes, Caribbean-Style
Poivronnade - Sautéed Peppers with Onion and Garlic
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Potato Gratin
Potato Gratin - Gratin dauphinois
Potato Knödel (Dumplilngs)
Potato Pancake with Chanterelle, Leek and Vacherin Fribourgeois Cheese
Potato Pancakes from the Berry Region - Pannequets berrichons
Potato Pancakes from Vonnas
Georges Blanc, restaurant Georges Blanc, France
Potato, Leek and California Walnut Gratin
Potato-Gruyere Puffs
Potatoes Anna
Potatoes Baked in Foil with Chive Cream
Potatoes Boulangère
Potatoes Sardalaise
Potatoes Sarladais-Style / Perigueux version with wine and truffles
Potatoes with Cheddar
Potée - Braised Cabbage and Meats Auvergne-Style
Potée Alsacienne - Braised Meats with Vegetables
Potée berrichone - French ham and bean stew
Potée, Limousin-Style
Potée, Lorraine-Style
Potée, Vaud-Style
Printanière of Purple Asparagus and Morels
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Provençal tomatoes
Provençal Tomatoes in a skillet
Puerto Rican Mofongo
Pumpkin Roasted with Georgia Pecans & Sage
Ratatouille
Red Cabbage with Ribera del Duero Wine
Refried Beans - Frijoles Refritos
Roast Yam, Basic recipes
Roasted Beets with Garlic Chive Tarragon Butter
Roasted New Potatoes with 7 Spices
Roasted Peppers
Rösti - Basic recipes
Rösti from Uri, Zurich, Glarus and Appenzell
Rösti from Zurich
Rutabaga Gratin
Rødkål, Danish red cabbage
Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion
Sarma - Stuffed cabbage Croatian-style
Sauerkraut as a side dish
Sauté of Wild Mushrooms with Sherry and Crispy Potatoes with Garlic Flower, goat cheese sauce
Sautéed Seasonal Vegetables with Mediterranean Grains
Sautéed Spinach with Soy and Sesame
Savory Pumpkin and Bacon Loaf
Scrambled Eggs with Truffles in Brioche
Seafood-Stuffed Tomatoes
Thierry Daraize, Québec
Shallot Gratin with Parmigiano Reggiano and Field Salad
Alain Passard, L'Arpège, Paris
Shoestring potatoes
Simply delicious green beans
Simply delicious green beans
Sliced Kirby Pickles
Slowly Cooked Vegetables with Garlic
Slowly-Cooked Peppers
Snappy Sweet Potato Crackers
Soy Beans with Bamboo Shoots
Spring Leek Rafts with Soft-Boiled Eggs
Spring Leeks, Italian Style
Stampot van Boerenkool met Worst - Curly cabbage with potatoes and sausages
Steamed Asparagus with Citrus Vinaigrette
Stir-Fried Carrots
Stir-fried fall vegetables and chestnuts
Stuffed Cabbage Creole
Stuffed Cabbage or Sarma
Stuffed Cabbage Périgord-Style
Stuffed Cabbage Rolls - Finland
Stuffed ceps, Piedmont-style (113.7 cal)
Luisa Marelli Valazza
Stuffed Eggplant - Hünkar Begendi
Stuffed Pattypan Squash
Stuffed Peppers, Turkish-Style
Stuffed Squash, Carbonada en Zapallo
Stuffed Tomatoes by Cyril Lignac
Summer Vegetables in Tomato Water Aspic with Carré Frais
Sweet and Sour Leeks - Tiansuan jiucai
Sweet potato fries
Sweet Potato Fries with Chili Dip
Sweet Potato Ravioli with Sage Butter
Tartiflette
Teriyaki Ground Meat and Mushrooms
Tiny New Potatoes with Aromatic Seasonings
Tomato Crumble
Tomato Rissoles (Tomatokeftedes)
Tomato Rissoles (Tomatokeftedes) - version 2
Tomato, Onion and Pepper Salad with Feta and Olives
Tomatoes Stuffed with Red Rice and Wild Rice
Guy Martin, Restaurant Le Grand Véfour, Paris
Tostones / Flattened Fried Plantains
Truffade - Potatoes with Bacon and Tomme Cheese
Truffle Sandwiches - Tastous
Truffles with Cabbage
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Vegetable Crumble with Beurre Blanc Sauce
Vegetable Millefeuilles with Chevre Gratin and Parmesan Tuiles
Vegetable Tamales
Vegetables Cooked over the Coals - 18th century recipe
Warm asparagus and marinated seafood
Johanna Maier, Johanna Maier & Söhne, Hôtel Hubertus, Autriche
West Indian Potée - Braised Meats with Vegetables
White Asparagus Gratinéed with Green Sabayon
White Vegetable Gratin
Wrinkled Potatoes with Spicy Mojo and Green Mojo - Papas Arrugadas
Zucchini and Goat Cheese Terrine with Garlic and Mint
Zucchini Rosti (Pancakes)
Dried beans
Abenaki Beans - 18th century recipe
Baked Beans with Duck
Bois-Francs Pork and Beans
Cassoulet, Toulouse-Style (mutton, pork or goose version)
Cranberry Bean Mousseline
Hélène Darroze, Restaurant Hélène Darroze, Paris
Feijoada Completa - Brazilian Meat and Bean Stew
Garbure with Bayonne Ham
Garbure with White Beans
Green Lentil Cake with Shallot Vinaigrette
Nova Scotia-style Baked Beans
Old-Fashioned Pork and Beans with molasses
Pork and Beans
Red beans and rice
Terrine of Salt Pork and Green Lentils
White Beans - Basic cooking technique
White Beans with Chorizo and Lobster Medallions
Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne
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