Roger Vergé's Vegetables: Delicious, Modern Recipes from the French Masterchef by Roger Vergé

  • A fruit sauce

    from Roger Verge's Vegetables in the French Style Roger Verge's Vegetables in the French Style by Roger Vergé and Martine Anglade

    • Categories: Dressings & marinades; Sauces, general; Cooking ahead; Summer; French
    • Ingredients: fennel seeds; coriander seeds; honey; raspberries; olive oil
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Notes about Recipes in this book

  • Green pea sauce (Sauce aux petits poi)

    • Sandiegolemons on June 05, 2017

      This was really good and so easy. Just like all of the recipes I've done by Roger Verge, they all are perfectly balanced and yield great results. I used the Green Pea Sauce to go on top of some sautéed Scallops. It was a great combination and one I will definitely do again. The big surprise was how good the pea sauce went with a side of peas themselves and the side of quinoa brown rice that I accompanied the scallop dish. Peas with a pea sauce? I highly recommend and it was fun. I did use frozen peas and they were not a problem. Fun sauce - 4 stars

  • Monsieur Jourdan's zucchini galette (Galette de Monsieur Jourdan)

    • veragusta on January 17, 2023

      OVERLAP ZUCCHINI SLICED ON MANDOLIN MIDDLE DID NOT CRISP COOKING TIME IS LONGER DECREASE OLIVE OIL 1/3 BAKE ON FOCACCIA DI RECCO COOPER PAN ON THIRD TRY

  • Tomato-oregano tarts (Tartes aux tomates et à l'origan)

    • Sandiegolemons on July 01, 2017

      I love to grow tomatos in the garden but this year I have only one tomato plant in the garden. It’s a volunteer and I had no idea what variety it would reveal itself to be. Another reason why it’s a blast growing your own tomatoes is they can be prolific. In so much as they allow you to venture out and try more recipes that wouldn’t be on your radar. This recipe would have never been a top contender to try but so glad we did. My wife made this one and it came out great with our Better Boy volunteer tomatoes. We used puff pastry and an interesting side note, a chilled baking sheet made a difference with the puff pastry just like Roger Verge mentioned. Fun as part as an appetizer plate. We added mozzarella on two of them to try, but the original version were much better. Home grown tomatoes only. 4 stars

  • Carrots with chive cream sauce (Crémée de carottes à la ciboulette)

    • Sandiegolemons on January 25, 2018

      This is a great recipe but needs just a little tweaking. There must have been a typo/misprint and you'll need to add more cream instead of the 1 1/2 tablespoon it calls for.

  • Bay-scented roasted potatoes (Pommes rôties au laurier)

    • Sandiegolemons on May 29, 2018

      This is a hasselback potato recipe. For some reason I thought with that name...and first learning about them...it is an American invention. We own all the best potato recipes...don’t we ;)? Well, the hasselback goes back to the 1950’s and it’s Swedish. I was first introduced to a buttered version, and when I saw this version without any butter, I thought it would be a flop. How disappointed I was in a such a good way that it wasn’t a flop. Roger infuses the potato here to a such a great surprise. It did take about 15 minutes more in my oven. Great butter free potato with full flavor. Definitely recommend and then use your own twist and herbs.

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  • ISBN 10 1857324552
  • ISBN 13 9781857324556
  • Published Jan 01 1994
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley

Publishers Text

Roger Vergé's first memories were of the tiny spring vegetables grown by his father. Former proprietor of the world famous Moulin de Mougins in the south of France near Cannes, a restaurant with two stars in the Michelin guide, he was not content to leave vegetables where they are so often consigned by classical French cuisine--as a garnish to accompany meats or fish--but explored all their culinary possibilities.

The result is Roger Vergé's Vegetables in the French Style, a tribute to his love affair with vegetables. It contains 150 recipes for sauces, soups, salads, gratins, terrines, and other ways of bringing out the natural goodness of high-quality produce. Recipe headnotes and sidebars add scores of exciting cooking and serving ideas, encouraging improvisation. Section introductions provide important advice on how to choose the best vegetables in the market. An extensive appendix details the classic methods of vegetable cookery--poaching, sweating, braising, frying, and baking--as well as today's favored methods--steaming, stir-frying, and grilling. One hundred color photographs show elegant and simple finished dishes as well as succulent fresh vegetables.

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