French vegetables recipes
26 French vegetables recipes, each written for this site and each saying what its method turns on.
- Aligot, sourced from France. Mashed potato beaten with young unsalted cheese until it ropes, which only one kind of cheese will do.
- Baguette, sourced from France. Four ingredients and a cold overnight rise, baked with steam in the first ten minutes and none after. vegan.
- Boule, sourced from France. A round loaf where the shaping is the whole job, dragged against the surface until the skin is tight enough to hold a dome. vegan.
- Brioche, sourced from France. A dough with its own weight in butter, beaten until it leaves the bowl before any butter goes in, and chilled overnight. Egg, vegetarian.
- Cheese Soufflé, sourced from France. A thick cheese base lightened with whipped whites, where the dish is buttered in upward strokes so the mixture can climb. Egg.
- Croissants, sourced from France. A laminated dough folded three times with long chilled rests, where everything depends on the butter staying solid and separate. Egg, vegetarian.
- Duchess Potatoes, sourced from France. Piped rosettes of mash dried in the oven before the egg goes in, so they hold their ridges instead of slumping. Egg, vegetarian.
- Flamiche, sourced from France. A leek tart whose whole difficulty is the water inside the leeks, squeezed out in a cloth before they go in. Egg, vegetarian.
- Fondue, sourced from France. Cheese emulsified into wine, where the cornflour is tossed through the dry cheese and the pot is never allowed to boil.
- Fougasse, sourced from France. A flat olive-oil bread cut right through to the tray and then pulled open, so the slits stay open and every edge crisps. vegan.
- French Onion Soup, sourced from France. Onions cooked down for an hour and a half before any liquid goes near them, with the bread floated rather than submerged.
- Frog Legs, sourced from France. Legs soaked in milk and then cooked for four minutes only, in butter that is already foaming.
- Gougères, sourced from France. Savoury choux with the cheese beaten in cold after the eggs, baked drier and hollower than a sweet one. Egg.
- Gratin Dauphinois, sourced from France. Potatoes baked in cream with no cheese and no egg, where the slices are not rinsed because the starch is what thickens it. vegetarian.
- Kouglof, sourced from France. A yeasted sweet loaf whose mould is buttered and lined with almonds before any dough goes in, because that is the only decoration it has. Egg, vegetarian.
- Pain au Chocolat, sourced from France. Laminated dough folded round two chocolate batons rather than chips, so the chocolate sits at the folds and cannot leak out. Egg, vegetarian.
- Pain aux Raisins, sourced from France. A spiral of laminated dough rolled round pastry cream, cut with a thread rather than a knife. Egg, vegetarian.
- Pain d'Épices, sourced from France. Rye flour and honey with no butter and no egg in it at all, raised with bicarbonate and left three days before cutting. vegetarian.
- Pain de Campagne, sourced from France. A country loaf built on a poolish fermented overnight with a third of the flour, which is where its sourness and its keeping come from. vegan.
- Pipérade, sourced from France. Peppers cooked down for forty minutes until they are a jam, with the eggs stirred in off the heat so they stay loose. Egg, vegetarian.
- Pommes Dauphine, sourced from France. Equal weights of choux paste and very dry mashed potato, deep fried, which is what makes them hollow rather than solid. Egg, vegetarian.
- Quiche Lorraine, sourced from France. A custard tart with no cheese in it, baked blind first and sealed with egg so the base stays crisp. Egg.
- Ratatouille, sourced from France. Each vegetable fried separately and combined at the end, so the pieces stay distinct instead of collapsing into a paste. vegan.
- Tarte à l'Oignon, sourced from France. An onion tart whose case is blind-baked and sealed before a wet custard goes anywhere near it. Egg, vegetarian.
- Tarte Flambée, sourced from France. A dough rolled paper thin and never proved, baked as hot and as fast as the oven will go.
- Tartiflette, sourced from France. Potatoes and bacon under half a cheese laid rind-up, where the potatoes are boiled first and the cheese is not grated.
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