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"Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!"

Ingredients: dried parsley, granulated sugar...

"One of the most requested vegetable accompaniments that I serve in the Auberge; simple & easy to adapt to personal tastes - they are finished off in a flash before serving. If you are not fond of garlic, don't add it......the same with basil, it's just that I find the two work very well together with the sweetnes of the carrots!"

Ingredients: creme fraiche, dried basil...

"Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines."

Ingredients: orange flower water, sugar...

"I found this delicious recipe on another site, and unfortunately cannot remember which one. I made this to have with our Christmas lunch and was impressed with the ease of making a dish that tasted so yummy!"

Ingredients: pepper, olive oil, parsley...

"Posted for Zaar World Tour 2005. Cassoulet (bean stews with herbs) ingredients vary widely all over France. This is a mediterranean version. I made this with 1 cup Italian seasoned bread crumbs and 1 cup panko (Japanese bread crumbs) and was quite pleased with the outcome! I've changed instructions to accomodate canned chick peas instead of..."

Ingredients: dried basil, salt & freshly ground black pepper...

"Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook."

Ingredients: fresh mint, granulated sugar...

"Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a..."

Ingredients: bouquet garni, fresh parsley...

"An easily pre-prepared Christmas vegetable side dish - or for any large festive or celebration gathering throughout the year - using vegetables in season. These roast away without hardly any attention & can be peeled & chopped up to 2 days before cooking & stored in a ziplock bag with the juice of one lemon squeezed over them. Use whatever..."

Ingredients: floury potatoes, rock salt...

"From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If..."

Ingredients: ground cumin, garlic...

"This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5."

Ingredients: courgettes, salt & freshly ground black pepper...

"A wonderful recipe to go with your holiday feast, this is adapted from Bon Appetite(1997). Such a lovely presentation too! This can also be a main dish to serve 4."

Ingredients: green onions, whipping cream...

"Very popular in France- you'll find it on any bistro menu. A simple salad of grated carrots and parsley, with a few other ingredients. The most important thing is the size of the carrots- they must be grated very thin. This salad is best with carrots alone.
I would recommend storing the dressing and the salad separately until time to eat...."

Ingredients: fresh ground pepper, Dijon mustard...

"Puréed carrots with butter, eggs, and cream. A delicious side dish or brunch."

Ingredients: eggs, heavy cream, salt...

"A delicious Velouté French soup, the literal translation being to "be made like velvet", in other words, creamed and thick!! This is ALWAYS a hit with guests, friends and family, even those who profess not to like chestnuts, love this soup! Serve it with crispy bacon pieces/lardons and croutons for an elegant appetiser or as a light..."

Ingredients: cream, creme fraiche...