Vegetables

Vegetables

Artichoke

Artichoke Hearts with Foie Gras
Artichokes à la Barigoule


Asparagus

Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
      Alain Llorca, Le Moulin de Mougins, France
Asparagus Ragoût
      Christian Willer, La Palme d'Or, Cannes,
Asparagus with Garden Sauce
Asparagus with Parmigiano Romano
Asparagus, Morel and Potato Ragout with Poultry Jus and Parsley
Green Asparagus with Fresh Goat Cheese
      Guy Martin, Restaurant Le Grand Véfour, France
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
      Gérard Besson, Restaurant Gérard Besson, Paris,


Belgian Endive

Creamed Endives
Endives au Gratin
Endives, Ternat-Style


Black Truffle

French Toast with Truffles
Scrambled Eggs with Truffles in Brioche
Truffle Sandwiches - Tastous


Breadfruit

Breadfruit - Basic recipes
Breadfruit and Pumpkin “Migan”


Broccoli

Braised Broccoli - Tsjau jie jan
Broccoli alla Romana
Broccoli Loaf
      Guy Martin, Restaurant Le Grand Véfour, France
Broccoli with Gorgonzola


Butternut

Butternut Squash Flan
      Charlie Palmer, Aureole, United States


Cabbage

Bavarian Sauerkraut
Cabbage Chips
Cabbage Terrine with Prunes
Choucroute garnie - Sauerkraut with Assorted Meats
Hungarian Stuffed Cabbage - Szárma
Potée - Braised Cabbage and Meats Auvergne-Style
Potée Alsacienne - Braised Meats with Vegetables
Potée, Lorraine-Style
Red Cabbage with Ribera del Duero Wine
Sauerkraut as a side dish
Stuffed Cabbage Périgord-Style
Stuffed Cabbage Rolls - Finland
West Indian Potée - Braised Meats with Vegetables


Cardoon

Cardoon Gratin


Carrot

Glazed New Carrots with Gingerbread Caramel
      Frédéric Anton, Le Pré Catelan, France
Stir-Fried Carrots


Cauliflower

Cauliflower and Seafood Tabbouleh
      Patrice Dugué, Le Grand Hôtel des Thermes Marins de Saint-Malo,


Celery Root or Celeriac

Celery Root (Celeriac ) Rémoulade


Cep

Stuffed ceps, Piedmont-style (113.7 cal)
      Luisa Marelli Valazza, Al Sorriso, Italy


Chicory

Braised Chicory


Cucumber

Cucumber Spaghetti
      Anne Desjardins, L'Eau à la Bouche, Canada


Eggplant or Aubergine


Eggplant à la Sartenaise
Eggplant Purée - Baba ghanouj
Fried Eggplant Fingers
Stuffed Eggplant - Hünkar Begendi


European Pumpkin

Stuffed Squash, Carbonada en Zapallo


French Shallot

Shallot Gratin with Parmigiano Reggiano and Field Salad
      Alain Passard - L'Arpège - Paris, France,


Green bean

Green Beans with Sesame


Hokkaido squash

Savory Pumpkin and Bacon Loaf


Jerusalem artichoke or Sunchoke

Jerusalem Artichokes "à la Darphin"
      Guy Martin, Restaurant Le Grand Véfour, France


Leek

Gratin of Spring Leeks with Brook Trout
Potée, Vaud-Style
Sweet and Sour Leeks - Tiansuan jiucai


Mushroom

Caesar's Mushrooms Baked with Sour Cream
Mushroom Tartlets
      Per Hallundbaek, Engø Gård, Norway
Sauté of Wild Mushrooms with Sherry and Crispy Potatoes with Garlic Flower, goat cheese sauce


New Potato

Millefeuilles of New Ile-de-Ré Potatoes with Fresh Goat Cheese
Roasted New Potatoes with 7 Spices
Tiny New Potatoes with Aromatic Seasonings


Okra or Gumbo

Fried Okra


Oyster Mushroom

Oyster Mushroom Goulash


Pattypan

Stuffed Pattypan Squash


Plantain

Plantain Pancakes, Caribbean-Style


Potato

Basic Technique for Gnocchi
      Robert Feenie, Vancouver, Canada,
Bratkartoffeln - German Sautéed Potatoes
Crispy Scallion-Potato Pancakes
How to make authentic Belgian "French fries"
Lyonnais Potatoes
Marianne - Cheese and Potato Pie
Mashed Potatoes with Goat Cheese
Papas a la Huancaina - Peruvian Potatoes with Cheese and Chili
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
      Christian Willer, La Palme d'Or, Cannes,
Potato Gratin
Potato Gratin - Gratin dauphinois
Potato Pancakes from the Berry Region - Pannequets berrichons
Potato, Pepper and Thyme Frittata
Potatoes Sarladais-Style
Tartiflette
Truffade - Potatoes with Bacon and Tomme Cheese
Wrinkled Potatoes with Spicy Mojo and Green Mojo - Papas Arrugadas


Russula

Fricassee of Edible Russulas or other mushrooms


Soy or Soya

Soy Beans with Bamboo Shoots


Spring Leek

Spring Leek Rafts with Soft-Boiled Eggs
Spring Leeks, Italian Style


Sweet Pepper or Bell Pepper

Little Cod-Stuffed Peppers
      Firmin Arrambide -Les Pyrénées,
Peppers Stuffed with Eggplant
Peppers Stuffed with Sheep's Milk Cheese
Roasted Peppers
Slowly-Cooked Peppers
Stuffed Peppers, Turkish-Style


Sweet Potato

Maple Praline Sweet Potatoes


Tomato

Cherry Tomato and Shellfish Brochettes


Winter Squash

Futari, West African Vegetable Stew


Yam

Roast Yam, Basic recipes


Zucchini

Braised Zucchini - Tsjau jie gwa
Zucchini and Goat Cheese Terrine with Garlic and Mint

Dried beans

Dry Bean

Pork and Beans


White Bean or White Kidney Bean

Abenaki Beans - 18th century recipe
Bois-Francs Pork and Beans
Old-Fashioned Pork and Beans
White Beans - Basic cooking technique
White Beans with Chorizo and Lobster Medallions
      Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne,


White beans from Tarbe

Garbure with White Beans