Carrots Browned with Garlic - Coming from Spain and Sicily via Italy, the carrot spread through Europe in the fourteenth century. In very old recipe books it is known simply as one of the "roots," and not until the eighteenth century was it considered sufficiently "noble" to beco
Recipe type: Carrot, French, European, Garlic, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1518.htm

Asparagus Bread Pudding - This dish was inspired by a recipe that Georgeanne Brennan brought back from France and shared with her friends at Chez Panisse. You can play around with it by trying different cheeses and even substituting other vegetables when asparagus isn't at...
Recipe type: Asparagus, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1119.htm

Artichokes in Olive Oil - Menon published La Cuisiniere Bourgeoise in 1746. As the title indicates, it is a book written for the middle class, and the recipes in it are simpler and more rustic than those of the same author, published around the same time, concerning the...
Recipe type: Artichoke, French, European, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1497.htm

Leek Puree with Potatoes - The marriage of these two humble vegetables is traditional; indeed, potato and leek soup is one of the basic French soups. This pureed combination of the two vegetables is more interesting and more sophisticated - and it provides an opportunity to pa
Recipe type: French, Leek, Potatoes, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1524.htm

Cauliflower with Egg and Parsley - Introduced into France by the Italians at the end of the Renaissance period, cauliflower became popular only at the time of the Sun King, Louis XIV, in the seventeenth century, as shown by this recipe from Le Cruisinier Francois, a cookbook written..
Recipe type: Cauliflower, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1528.htm

Artichokes in Olive Oil - Menon published La Cuisiniere Bourgeoise in 1746. As the title indicates, it is a book written for the middle class, and the recipes in it are simpler and more rustic than those of the same author, published around the same time, concerning the...
Recipe type: Artichoke, French, European, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1497.htm

Asparagus Bread Pudding - This dish was inspired by a recipe that Georgeanne Brennan brought back from France and shared with her friends at Chez Panisse. You can play around with it by trying different cheeses and even substituting other vegetables when asparagus isn't at...
Recipe type: Asparagus, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1119.htm

Carrots Browned with Garlic - Coming from Spain and Sicily via Italy, the carrot spread through Europe in the fourteenth century. In very old recipe books it is known simply as one of the "roots," and not until the eighteenth century was it considered sufficiently "noble" to beco
Recipe type: Carrot, French, European, Garlic, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1518.htm

Cauliflower with Egg and Parsley - Introduced into France by the Italians at the end of the Renaissance period, cauliflower became popular only at the time of the Sun King, Louis XIV, in the seventeenth century, as shown by this recipe from Le Cruisinier Francois, a cookbook written..
Recipe type: Cauliflower, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1528.htm

Celeriac Snowball - Celeriac, or celery root, is also part of the rustic category of "roots," peasant or country food. It was not until the advent of traditional cuisine that vegetables were given greater consideration. Frequently eaten with a remoulade sauce (that is,
Recipe type: French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1522.htm

Creamed Belgian Endives - Belgian endives (witloof) come from a plant called chicory, which is also the source of numerous varieties grown for salads, such as curly lettuce or escarole. Belgian endive, as we know it, is a fairly recent invention, since it was first produced i
Recipe type: French, Greens, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1520.htm

Eggplant Puree - The delicious eggplant (aubergine), which came to France from the Arabs via Spain, was not appreciated outside the South of France until the beginning of the twentieth century. Aside from regional specialties, it was treated as rather an oddity and f
Recipe type: Eggplant, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1525.htm

Gratin of Flageolet Beans and Sausage - Tiny French flageolet beans have a delicate, mild flavor and make a wonderful gratin. For more flavorful beans, let them sit in their broth overnight and bake the gratin the following day.
Recipe type: Beans, French, Sausage, European, Legume, Meat, Side Dish
http://www.cooking.com/recipes/static/recipe1109.htm

Green Asparagus with Soft-Boiled Eggs - Here is a dish that would have pleased the French gourmets of the Renaissance, for at that time the tender asparagus was a culinary novelty. Since then, the appearance of fresh asparagus on our tables announces that spring is here....
Recipe type: Asparagus, French, Egg, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1500.htm

Leek Puree with Potatoes - The marriage of these two humble vegetables is traditional; indeed, potato and leek soup is one of the basic French soups. This pureed combination of the two vegetables is more interesting and more sophisticated - and it provides an opportunity to pa
Recipe type: French, Leek, Potatoes, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1524.htm