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You are here: Home / Cooking Techniques / À la Cooking Terms / À la Printanière

À la Printanière

À la Printanière in classical French cooking terms indicates a side dish of turnips and carrots cooked in a stock, then buttered, along with asparagus tips and green peas.

In the latter half of the 1900s, outside of French haute cuisine, it came to indicate more loosely a side accompaniment of fresh vegetables, particularly those first to appear in a growing season.

Language Notes

Means “in a springtime fashion”, perhaps referring to the last of the stored vegetables and the first of the new crop.

This page first published: Nov 15, 2004 · Updated: Jun 24, 2018.

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