Laura The Gastronaut > Julia Child Recipes > Vegetables

Julia Child Vegetable Recipes

Completed Chapter 8 Recipes

✽ This post may contain affiliate sales links. Please see full disclosure policy for details.

__________________________________

✽ All of these recipes come out of Julia Child's Mastering the Art of French Cooking, Volume I which you can buy here (affiliate link). This cookbook was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and published by Alfred A. Knopf in 1961.

✽ This blog, Laura the Gastronaut, and these blog posts were/are not endorsed or supported by Julia Child or Julia Child Foundation. The views expressed on this blog are my own.

✽ Click here for the entire Julia Child Recipe Checklist! ✽

Julia Child Steamed Rice Mastering the Art of French Cooking

Steamed Rice, p. 529

Julia Child Gratin Savoyard Mastering the Art of French Cooking

Potatoes Sautéed in Butter, p. 526

Julia Child Gratin Jurassien Mastering the Art of French Cooking

Scalloped Potatoes with Heavy Cream and Cheese, p. 524

Julia Child Gratin Savoyard Mastering the Art of French Cooking

Scalloped Potatoes with Meat Stock and Cheese, p. 524

Julia Child Gratin Dauphinois Mastering the Art of French Cooking

Gratin Dauphinois, p. 523

Julia Child Grated Potato Pancakes Mastering the Art of French Cooking

Grated Potato Pancakes, p. 521

Julia Child Garlic Mashed Potatoes Mastering the Art of French Cooking

Garlic Mashed Potatoes, p. 520

Julia Child Stuffed Mushrooms Mastering the Art of French Cooking

Stuffed Mushrooms, p. 516

Julia Child Mushrooms Sauteed with Shallots, Garlic, and Herbs Mastering the Art of French Cooking

Mushrooms Sautéed with Shallots, Garlic, and Herbs, p. 513

Julia Child Sauteed Mushrooms Mastering the Art of French Cooking

Sautéed Mushrooms, p. 513

Julia Child Broiled Mushroom Caps Mastering the Art of French Cooking

Broiled Mushroom Caps, p. 512

Julia Child Stewed Mushrooms Mastering the Art of French Cooking

Stewed Mushrooms, p. 511

Julia Child Whole Baked Tomatoes Mastering the Art of French Cooking

Whole Baked Tomatoes, p. 506

Julia Child Concombres a la Mornay Mastering the Art of French Cooking

Cucumbers with Cheese Sauce, p. 501

Julia Child Concombres au Beurre Mastering the Art of French Cooking

Baked Cucumbers, p. 499; served as Parslied Cucumbers

Julia Child Braised Sauerkraut Mastering the Art of French Cooking

Braised Sauerkraut, p. 498

Julia Child Braised Lettuce Mastering the Art of French Cooking

Braised Lettuce, p. 489

Julia Child Turnip Casserole Mastering the Art of French Cooking

Turnip Casserole, p. 488

Julia Child Turnip and Potato Puree Mastering the Art of French Cooking

Turnip and Potato Purée, p. 487

Julia Child Turnips Braised in Butter Mastering the Art of French Cooking

Turnips Braised in Butter served as Parslied Turnips, p. 486

Julia Child Creamed Carrots Mastering the Art of French Cooking

Brown-braised Onions, p. 483

Julia Child Casserole of Carrots with Onions and Garlic Mastering the Art of French Cooking

Casserole of Creamed Carrots with Onions and Garlic, p. 480

Julia Child Creamed Carrots Mastering the Art of French Cooking

Creamed Carrots, p. 478

Julia Child Carrots Braised with Herbs Mastering the Art of French Cooking

Braised Carrots with Herbs, p. 477

Julia Child Carrots Braised in Butter Mastering the Art of French Cooking

Carrots Braised in Butter, p. 477

Julia Child Gratin of Spinach and Sliced Potatoes with Anchovies Mastering the Art of French Cooking

Gratin of Spinach and Sliced Potatoes with Anchovies, p. 474

Julia Child Spinach and Cheese Canapes Mastering the Art of French Cooking

Spinach and Cheese Canapés, p. 472

Julia Child Spinach Braised in Butter Mastering the Art of French Cooking

Blanched, Chopped Spinach, p. 468, Puree of Spinach, p. 469, & Spinach Braised in Butter, p. 470

Julia Child Canned Peas Mastering the Art of French Cooking

Canned Peas, p. 467

Julia Child Cauliflower Gratineed with Cheese and Tomatoes Mastering the Art of French Cooking

Blanched Cauliflower, p. 457 & Cauliflower Gratinéed with Cheese and Tomatoes, p. 459

Julia Child Frozen Brussels Sprouts Mastering the Art of French Cooking

Frozen Brussels Sprouts , p. 454

Julia Child Brussels Sprouts Browned with Cheese Mastering the Art of French Cooking

Brussels Sprouts Browned with Cheese, p. 453

Julia Child Brussels Sprouts Braised in Butter Mastering the Art of French Cooking

Blanched Brussels Sprouts, p. 450 & Brussels Sprouts Braised in Butter, p. 451

Julia Child Green Beans with Tomatoes, Garlic, and Herbs Mastering the Art of French Cooking

Green Beans with Tomatoes, Garlic, and Herbs, p. 447

Julia Child Creamed Green Beans Mastering the Art of French Cooking

Creamed Green Beans I, p. 445

Julia Child Buttered Green Beans Mastering the Art of French Cooking

Blanched Green Beans, p. 443 & Buttered Green Beans I, p. 444

Julia Child Buttered Aspragus Tips Mastering the Art of French Cooking

Buttered Asparagus Tips, p. 438

Julia Child Boiled Asparagus Mastering the Art of French Cooking

Boiled Asparagus, p. 436

Julia Child Buttered Artichoke Bottoms Mastering the Art of French Cooking

Cooked Artichoke Bottoms, p. 430 & Buttered Artichoke Bottoms, p. 431

Julia Child Artichokes Braised with Wine, Garlic, and Herbs Mastering the Art of French Cooking

Artichokes Braised with Wine, Garlic, and Herbs, p. 426

Julia Child Whole Boiled Artichokes Mastering the Art of French Cooking

Whole Boiled Artichokes, p. 424