Chef Juliette
Endives or Brussels Chicory
Endives de Bruxelles étuvées turn four plain ingredients into a pale, buttery side: keep the lid closed, let the lemon guard their colour, and cook until the bitter core softens.
Recipe Archive
Side Dishes
Side dishes should earn their place at the table. These recipes focus on contrast, seasoning, and supporting flavors that make the whole meal better.
1006 recipes
Culinary Explorer
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Recipes
Chef Juliette
Cabbages (Choux)
Seven cabbages, seven jobs: choose the right head, then braise, boil, butter, or warm it as choucroute. Classification comes before heat, and one well-cooked vegetable is enough for supper.
Chef Juliette
White Cabbages (Choux Blancs)
Firm white cabbage asks for respect, not force: slice it fine, blanch it first, then let butter, a little fond, and a covered pan turn it tender with bronzed edges.
Chef Juliette
Choux Rouges à la Flamande
Fine-cut red cabbage, russet apples, butter, sugar, nutmeg, and vinegar share one covered cocotte, cooking gently until the leaves gleam garnet and the apples soften without disappearing.
Chef Juliette
Braised Cabbage
Parboiled cabbage settles between bacon and aromatic vegetables, then braises for two quiet hours in consommé until sweet, tender, and glossy, with none of the rankness that hurried cabbage brings.
Chef Juliette
Chou à l’Anglaise
Plain cabbage, cooked tender, pressed absolutely dry, and cut into lozenges: a strict little classical lesson in water control that protects every sauce sharing the plate.
Chef Juliette
Cabbages for Garnish.—A
Eight tender cabbage parcels, each leaf wrapped around its own peppery heart, braised close together over bacon and aromatics until they hold their shape and shine with reduced pan juices.
Chef Juliette
Cabbages for Garnish.—B
Eight glossy parcels of Savoy cabbage hide a cold-set heart of smooth pork forcemeat, poaching gently as the leaves braise, then receiving a final coat of their own buttered juices.
Chef Juliette
Cabbages for Garnish.—C
Supple cabbage leaves hide pilaff rice enriched with foie gras, then braise into glossy, tender packets, a precise little garnish that brings richness and order beside a handsome braised cut.
Chef Juliette
Scotch Kale, Spring Cabbage, Broccoli Leaves, Turnip-tops
Four sturdy market greens, two proper treatments: boil them briskly à l’anglaise for clean freshness, or finish them gently au beurre until tender and glossy. The deciding skill is moisture control.
Chef Juliette
Cauliflower and Broccoli (Chou-fleur et Broccoli)
Blanch first, dry completely, then let real butter and a wide pan do their work: ivory cauliflower, green-violet broccoli, bronzed at the edges and glossed for the weeknight table.
Chef Juliette
Chou-fleur à la Crème
Cauliflower cooked in generous bunches, drained until dry, then rebuilt into its crown and carried to the table with glossy sauce crème apart: a quiet lesson in how water decides a sauce.
Chef Juliette
Chou-fleur au Gratin
Chou-fleur au gratin proves that moisture, not complexity, decides a gratin: dry the cauliflower in butter, cloak it in Mornay, then give cheese and raspings fierce heat.
Chef Juliette
Chou-fleur à la Milanaise
Cauliflower under Parmesan, bronzed by fierce heat and finished with beurre noisette: a spare rapid gratin that proves cheese below, cheese above, and proper draining are enough.
Chef Juliette
Chou-fleur à la Polonaise
Chou-fleur à la Polonaise turns a modest cauliflower into a proper French side: tender florets, yolk and parsley, crisp crumbs, and beurre noisette stopped precisely at the scent and colour of hazelnuts.
Chef Juliette
Cauliflower with Various Sauces
A whole cauliflower, plainly boiled and impeccably drained, becomes a lesson in contrast when Beurre Fondu, Hollandaise, or airy Mousseline arrives beside it, glossy and ready for the table.
Chef Juliette
Purée De Chou-fleur dite à la Dubarry
Cauliflower teaches restraint in Purée Dubarry: sieve it fine, support it with exactly one-quarter its bulk of firm creamed potato, then mount with butter for an ivory purée that holds softly on the spoon.
Chef Juliette
Choux de Bruxelles à l’Anglaise
The green-vegetable lesson in its clearest form: Brussels sprouts boiled fast, uncovered, in properly salted water, then drained without mercy so they reach the table bright, firm, and entirely themselves.
Chef Juliette
Choux de Bruxelles à la Crème
Choux de Bruxelles à la Crème turns a plain winter vegetable into a generous side: hot sprouts drink butter and cream, then reach the table glossy, tender, and ready for a roast.
Chef Juliette
Choux de Bruxelles Sautés
Choux de Bruxelles Sautés prove that browning begins before the skillet: boil until just tender, drain bone-dry, then toss in very hot butter until the outer leaves frizzle bronze.
Chef Juliette
Choux de Bruxelles au Beurre
Choux de Bruxelles finished under a lid with their full measure of butter, firm at the center and glossy outside: a modest vegetable dish that teaches why blanching is only the beginning.
Chef Juliette
Purée de Choux de Bruxelles dite Flamande
Brussels sprouts stewed tender in butter and passed smooth meet exactly one-third their volume of potato before a final off-heat finish with butter gives the purée its quiet richness.
Chef Juliette
Sea Kale (Chou Marin)
Chou Marin turns a rare English coastal shoot into a French lesson in restraint: trim carefully, bind five or six together, and boil just until ivory stems surrender to the knife.
Chef Juliette
Cucumber and Vegetable Marrow (Concombres et Courgettes)
Concombres and courgettes meet the same disciplined sequence: even shaping, a brief parboil, thorough drying, and a gentle butter finish that leaves every piece tender, distinct, and ready beside supper.
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