Culinary Terms of Vegetables Culinary Terms of Vegetables

Bouquetiere (bou-k-tie-r) – bouquet of vegetables Bouquetiere (bou-k-tie-r) – bouquet of vegetables

Printaniere (pran-tah-nee-air) – spring vegetables Printaniere (pran-tah-nee-air) – spring vegetables
Jardinière (jaar-duh-neer) – garden vegetables Jardinière (jaar-duh-neer) – garden vegetables
Primeurs (pre-meh) – first spring vegetables Primeurs (pre-meh) – first spring vegetables
Clamart – peas Clamart – peas
Ceecy – carrots Ceecy – carrots
Doria – cucumbers cooked in butter Doria – cucumbers cooked in butter
Dubarry – cauliflower Dubarry – cauliflower
Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices
Florentine – spinach Florentine – spinach
Forestiere – mushrooms Forestiere – mushrooms
Judic – braised lettuce Judic – braised lettuce
Lyonnaise (layh-uh-neyz) – onions Lyonnaise (layh-uh-neyz) – onions
Nicoise (nee-swaz) – tomatoes concasse cooked with garlic Nicoise (nee-swaz) – tomatoes concasse cooked with garlic
Parmentier (pahr-men-tyey) – prepared or served with potatoes Parmentier (pahr-men-tyey) – prepared or served with potatoes
a la Princesse ( ah-lah-prahnsess)– asparagus a la Princesse ( ah-lah-prahnsess)– asparagus
Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes mushrooms or olives Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes
mushrooms or olives

Culinary Terms of Vegetables Culinary Terms of Vegetables

Bouquetiere (bou-k-tie-r) – bouquet of vegetables Bouquetiere (bou-k-tie-r) – bouquet of vegetables
Printaniere (pran-tah-nee-air) – spring vegetables Printaniere (pran-tah-nee-air) – spring vegetables
Jardinière (jaar-duh-neer) – garden vegetables Jardinière (jaar-duh-neer) – garden vegetables
Primeurs (pre-meh) – first spring vegetables Primeurs (pre-meh) – first spring vegetables
Clamart – peas Clamart – peas
Ceecy – carrots Ceecy – carrots
Doria – cucumbers cooked in butter Doria – cucumbers cooked in butter
Dubarry – cauliflower Dubarry – cauliflower
Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices
Florentine – spinach Florentine – spinach
Forestiere – mushrooms Forestiere – mushrooms
Judic – braised lettuce Judic – braised lettuce
Lyonnaise (layh-uh-neyz) – onions Lyonnaise (layh-uh-neyz) – onions
Nicoise (nee-swaz) – tomatoes concasse cooked with garlic Nicoise (nee-swaz) – tomatoes concasse cooked with garlic
Parmentier (pahr-men-tyey) – prepared or served with potatoes Parmentier (pahr-men-tyey) – prepared or served with potatoes
a la Princesse ( ah-lah-prahnsess)– asparagus a la Princesse ( ah-lah-prahnsess)– asparagus
Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes mushrooms or olives Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes
mushrooms or olives