ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
ROASTED FALL VEGETABLES
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
FALL FRUITS AND VEGETABLES
The lavish efforts involved - the vegetables are braised, then marinated, and finally sautéed - result in a succulent savory casserole that's spicy with pepper and juniper berries and sweet and sour with cherry nectar and vinegar; each vegetable gives the sweet and sour a slightly different twist. The chestnuts, cooked with salt pork, are particularly wonderful, salty and satisfying. Begin preparations at least 7 hours ahead of serving, since the vegetables must marinate for 6 hours.
Provided by Alain Ducasse
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Combine all the ingredients in a large bowl. Set-aside.
- In a large heavy-bottomed casserole, ideally cast iron, heat 1/4 cup of the olive oil over a medium heat. Add the turnips, artichokes, carrots, and cardoon and cook for 2 minutes, stirring frequently. Add the porcini mushrooms and the fennel quarters and cook, shaking the pan from time to time, for 1 minute. Stir in the onions, and add enough chicken stock so that there is about 1/2 inch covering the bottom of the casserole. Cover and cook until all the vegetables are tender, about 12 to 15 minutes. Continue adding stock as the vegetables cook, so that there is always about 1/2 inch of stock covering the bottom of the casserole. Check the vegetables frequently, as some will be done before others; as soon as a vegetable offers no resistance to the tip of a small sharp knife, remove with a slotted spoon and place in the marinade. When all the vegetables are cooked, let cool, then cover with plastic wrap and refrigerate for 6 hours. Transfer the braising juices to a bowl, cover, and refrigerate.
- With a sharp knife, carefully make a small slit in the flat side of each chestnut. Put the chestnuts into a small saucepan with just enough water to cover and bring to the boil. Cook for 3 minutes, then remove from the heat and set aside to cool slightly. Drain, reserving the cooking liquid, peel, and set aside. Strain the cooking liquid and set aside.
- Bring a medium pot of water to the boil. Plunge in the green cabbage leaves and blanche for 1 minute, then remove with a slotted spoon and transfer to a bowl of ice-cold water to stop the cooking. Set-aside.
- In a medium saucepan, combine the chestnuts with 1 cup chicken stock, the chicken jus, fennel, and the reserved chopped fennel. Heat to boiling over medium heat, then reduce the heat to medium low, cover, and cook, stirring frequently, until the chestnuts are tender, browned, and glazed with sauce, 10 to 15 minutes.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add half of the grapes and cook, stirring frequently, until they have a caramelized appearance - they should be shiny all over and golden brown over at least half of their surface. Remove to a plate and repeat with another 2 tablespoons butter and the remaining grapes. Set aside.
- Drain the vegetables and set aside. In a large heavy-bottomed saucepan set over a medium heat, heat the remaining 2 tablespoons of butter and the remaining 3 tablespoons olive oil. When the butter has melted, add the marinated vegetables, stir to coat with the butter and oil, and cook, stirring frequently, for 2 minutes. Lay the cabbage leaves on top of the vegetables. Cook for 5 minutes, shaking the pan frequently to prevent sticking. Add the grapes and cook for 4 minutes longer, shaking the pan frequently.
- Add the reserved chestnut cooking liquid and braising juices to the saucepan and cook until the vegetables caramelize lightly, taking on a nice golden color, about 3 minutes longer. Season to taste.
- Arrange the apple and girolle slices, overlapping them, on the bottom of four soup plates. Drizzle 1 teaspoon of extra-virgin olive oil over each serving, then sprinkle on a few drops of lemon juice and a pinch of salt. Divide the vegetable mixture among the plates (the heat from the cooked vegetables will slightly cook the mushrooms and apple), then scatter on the grapes. Serve immediately.
FRENCH FALL VEGGIES
Make and share this French Fall Veggies recipe from Food.com.
Provided by Miss Diggy
Categories Yam/Sweet Potato
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and cut the broccoli into small florets.
- Peel the squash and sweet potato and then cut both in rounds about 1/2 inch thick.
- In a greased 9x13-inch baking dish, layer the veggies.
- Mix the dressing (amount is decided based on your taste) with the cheese and then pour over the veggies.
- Bake at 350 for 1 1/2-2 hours, or until veggies are soft (check with a fork).
- You will need to add a little more dressing to pan in order for veggies to not burn.
Nutrition Facts : Calories 347.6, Fat 11.2, SaturatedFat 6.6, Cholesterol 27.1, Sodium 488.7, Carbohydrate 53.3, Fiber 10.6, Sugar 10.2, Protein 16
More about "french fall veggies recipes"
11 FRENCH VEGETARIAN RECIPES YOU WILL FALL IN LOVE WITH
FRENCH VEGETABLE COOKING | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 2 mins
VEGETABLE RECIPES THE FRENCH WAY KEEP THEIR NATURAL …
From lovefrenchfood.com
9 VIBRANT FALL VEGETABLE RECIPES - ONCE UPON A CHEF
From onceuponachef.com
9 FRENCH COMFORT FOODS FOR WINTER - THE SPRUCE EATS
From thespruceeats.com
ROASTED FALL VEGETABLES | CANADIAN LIVING
From canadianliving.com
FRENCH VEGETABLE RECIPES - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
YOUR AUTUMN VEGETABLE INSPIRATION FILE: 40 RECIPES FOR FALL
From thekitchn.com
FALL FLAVORS IN FRANCE - FRENCH AFFAIRES
From frenchaffaires.com
35 FALL VEGETABLE RECIPES WE'RE CRAZY ABOUT | TASTE OF …
From tasteofhome.com
EASY VEGETABLE RECIPES | FRENCH VEGETABLE RECIPES
From easy-french-food.com
10 BEST FRENCH VEGETABLE SIDE DISHES RECIPES | YUMMLY
From yummly.com
61 VEGETARIAN RECIPES PERFECT FOR FALL | TASTE OF HOME
From tasteofhome.com
FALL VEGETABLES - RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
10 MOST POPULAR FRENCH VEGETABLE DISHES - TASTEATLAS
From tasteatlas.com
BEST FALL FRUITS AND VEGETABLES IN SEASON TO COOK WITH
From sipbitego.com
15 FRENCH VEGETARIAN DISHES (SOME REVISITED)
From france-hotel-guide.com
16 VEGETARIAN FALL RECIPES TO ENJOY ALL SEASON LONG
From camillestyles.com
10 BEST FRENCH STYLE VEGETABLES RECIPES | YUMMLY
From yummly.com
AUTUMN ROASTED VEGGIES - GIMME DELICIOUS
From gimmedelicious.com
FLAVORS OF A FRENCH FALL: RECIPES FROM ALSACE-LORRAINE
From frenchculturalcenter.org
FALL FRUITS AND VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
EASY OVEN ROASTED FALL VEGETABLES, BEST RECIPES EVER
From intentionalhospitality.com
EASY ROASTED FALL VEGETABLES WITH ROSEMARY - TASTE AND SEE
From tasteandsee.com
21 EASY AND DELICIOUS FALL SIDE DISHES - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE SIDE DISHES: 21 HEALTHY FALL RECIPES TO MAKE
From workfromhomesimplified.com
21 FRENCH VEGETABLES TO GROW FOR CULINARY INGREDIENTS
From gardenandhappy.com
HEALTHY FALL VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
A FRENCH-INSPIRED ONE POT MEAL THAT'S PERFECT FOR FALL | MARTHA …
From marthastewart.com
15 CLASSIC FRENCH SIDE DISHES TO SAY J’ADORE - INSANELY GOOD
From insanelygoodrecipes.com
34 RECIPES THAT CELEBRATE FALL VEGETABLES
From simplyrecipes.com
7 UNIQUE SEASONAL FALL VEGGIES TO CHANGE UP YOUR PLATE
From allrecipes.com
EASY VEGETARIAN FALL RECIPES - LOVE AND LEMONS
From loveandlemons.com
FALL RECIPES - FALL | FRENCH'S
From mccormick.com
15 FABULOUS WAYS TO EAT FALL VEGETABLES | KITCHN
From thekitchn.com
15 PLANT-BASED RECIPES USING SEASONAL FALL VEGGIES!
From onegreenplanet.org
21 BEST VEGETARIAN RECIPES FOR FALL - FOOD NETWORK
From foodnetwork.com
FRENCH FALL VEGGIES RECIPE - WEBETUTORIAL
From webetutorial.com
34 HEARTY VEGETARIAN MEALS - FALL VEGETARIAN RECIPE IDEAS
From delish.com
SPRING VEGETABLES IN A FRENCH COUNTRY DINNER - FINECOOKING
From finecooking.com
THE BEST TRADITIONAL FRENCH VEGAN RECIPES - VEGGIE VAGABONDS
From veggievagabonds.com
PERFECTLY ROASTED FALL VEGETABLES | LAURA FUENTES
From laurafuentes.com
15+ EASY VEGETARIAN DINNER RECIPES FOR FALL | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #yams-sweet-potatoes #healthy #5-ingredients-or-less #side-dishes #potatoes #vegetables #easy #dinner-party #fall #holiday-event #low-fat #dietary #thanksgiving #low-sodium #low-cholesterol #seasonal #low-calorie #healthy-2 #low-in-something #broccoli #squash #4-hours-or-less
You'll also love