Bouquetière Garniture

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A bouquetière garniture, composed of various cooked vegetables (usually three chosen from the following: potatoes, carrots, celery, turnips, and onions), is most often used as a garnish or accompaniment to meat or poultry entrées. It always contains carrots and turnips but all of the remaining vegetables can vary according to the season. Some elements might be fleurettes (tiny florets) of cauliflower or broccoli, haricots verts (tiny string beans),