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In French, les objets trouvés, short for le bureau des objets trouvés, means the lost-and-found, the lost property. outré out of the ordinary, unusual. In French, it means outraged (for a person) or exaggerated, extravagant, overdone (for a thing, esp. a praise, an actor's style of acting, etc.); in that second meaning, belongs to "literary ...
Crudités (/ ˈ k r uː d ɪ t eɪ (z)/, French:) are French appetizers consisting of sliced or whole raw vegetables [1] which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radish, fennel, baby corn, and ...
Ratatouille is a traditional French Provençal stewed vegetable dish that originated in Nice. This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. [1]
Chichi (French churro from Marseille) Daube provençale (a braised stew of beef, vegetables, garlic, and wine) Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies) Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish.
Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé; French onion soup; Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. [1] Lettuce soup; Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and ...
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]