Provenance / Canons / General / Entremetier Vegetable Techniques

Entremetier Vegetable Techniques

General Canon

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Artichauts à la Barigoule — Provençal Braised Artichokes

Artichauts à la barigoule is one of the crown jewels of Provençal vegetable cookery — small, violet …

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Champignons Duxelles — Concentrated Mushroom Mince

Duxelles is one of the most important preparations in the classical French kitchen — finely minced m…

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Choux de Bruxelles Braisés au Lard — Braised Brussels Sprouts with Bacon

This classical French preparation elevates the humble Brussels sprout through the combined technique…

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Épinards à la Crème — Creamed Spinach

Épinards à la crème is the classical French preparation of spinach — blanched, squeezed, chopped, an…

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Glacer à Blanc — White-Glazing Root Vegetables

Glacer à blanc is the foundational French technique for cooking turned root vegetables — onions, tur…

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Glacer à Brun — Brown-Glazing Root Vegetables

Glacer à brun is the complementary technique to glacer à blanc — root vegetables (most classically c…

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Légumes Braisés — Classical Vegetable Braising

Vegetable braising (braiser les légumes) is the classical French method for transforming firm, dense…

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Petits Pois à la Française — Braised Peas with Lettuce and Pearl Onions

Petits pois à la française is one of the most charming and delicate preparations in the French veget…

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Purée de Pommes de Terre — Classical French Potato Purée

Purée de pommes de terre — the classical French potato purée — is among the most deceptively simple …

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Ratatouille — Provençal Vegetable Stew

Ratatouille is Provence's most famous vegetable preparation — a stew of aubergines, courgettes, pepp…