The Art of the Side Dish
A French-inspired celebration of vegetables, seasonal cooking, and the pleasure of gathering around the table.
There is something lovely about the dishes that gather around the main course. Think of the golden gratin, the savory tart, the fragrant bread dressing fresh from the oven. Often, these are the dishes we remember long after the meal is over.
That is why this November, I’m celebrating the art of the side dish: simple, seasonal recipes that give humble vegetables a little extra attention. Inspired by the French appreciation for good ingredients and the pleasure of gathering around the table, these French-inspired vegetable side dishes are meant to be shared, savored, and enjoyed well beyond the holiday season.
L’Art de l’accompagnement
Three French-inspired vegetable side dishes for a November table:
The elegant dish
A subtle, comforting riff on gratin dauphinois or scalloped potatoes.
Celeriac & Leek Gratin with Gruyère
Ingredients
- 1 medium celeriac about 1¼ lb, peeled and thinly sliced
- 2 medium leeks white and light green parts only, cleaned and sliced
- 1 tablespoon unsalted butter
- 1 garlic clove minced
- ¾ cup heavy cream
- ½ cup whole milk
- ¾ cup freshly grated Gruyère divided
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons finely grated Parmesan
Instructions
- Preheat oven to 375°F. Butter a medium baking dish.
- Melt butter in a skillet over medium-low heat. Add leeks and cook gently for 8–10 minutes until soft and sweet, but not browned. Add garlic and cook another 30 seconds.
- In a small saucepan, combine cream, milk, thyme, nutmeg, salt and pepper. Warm gently; do not boil.
- Arrange half the celeriac slices in the baking dish, slightly overlapping. Add half the leeks and sprinkle with half the Gruyère.
- Repeat with the remaining celeriac, leeks and cheese.
- Pour the warm cream mixture evenly over the vegetables. Sprinkle Parmesan over the top.
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and tender when pierced with a knife.
- Rest for 10 minutes before serving.
Notes
The rustic French dish
This beautiful tart would be beautiful as a starter before the meal also.
Caramelized Leek & Onion Tart
Ingredients
- 1 sheet all-butter puff pastry about 8–9 oz, thawed
- 2 large leeks white and light green parts, cleaned and thinly sliced
- 1 medium yellow onion thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- ⅓ cup crème fraîche
- 1 tsp Dijon mustard
- 1 large egg
- ½ cup grated Gruyère
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Heat olive oil and butter in a large skillet. Add onion and leeks with a pinch of salt.
- Cook over medium-low heat for 18–22 minutes, stirring occasionally, until soft, sweet and lightly golden. Avoid rushing this step. Add a tablespoon of water if the vegetables begin sticking.
- In a small bowl, whisk crème fraîche, Dijon and egg. Season with pepper.
- Unfold pastry onto the prepared baking sheet. Lightly score a ¾-inch border around the edges, taking care not to cut all the way through.
- Spread the crème fraîche mixture over the center, keeping the border clear.
- Scatter the caramelized leeks and onions over the filling. Sprinkle with Gruyère and thyme.
- Bake for 25–30 minutes until the pastry is puffed and golden and the filling is set.
- Cool for 5–10 minutes before slicing.
Notes
The comforting dish
I’ve been waiting to use a special spice Vadouvan from La Boite for something just like this – it adds a special je ne sais quoi 🧡
Wild Mushroom & Herb Sourdough Dressing
Ingredients
- 8 cups cubed rustic sourdough bread about 10 oz
- 12 oz mushrooms preferably a combination of cremini and shiitake, sliced
- 2 shallots finely chopped
- 2 celery stalks finely diced
- 2 tbsp unsalted butter
- Vadouvan spice optional
- 1 tbsp olive oil
- 2 garlic cloves minced
- ½ cup dry white wine
- 1½ tbsp fresh thyme leaves
- 1 tbsp chopped fresh sage
- ¼ cup chopped fresh parsley
- 1½ cups vegetable broth approximately
- 1 large egg lightly beaten
- ¼ cup toasted walnuts roughly chopped (optional)
- Salt and freshly ground black pepper
Instructions
- Prepare the bread. Preheat oven to 300°F. Spread bread cubes on a baking sheet and bake for 15–20 minutes until dry but not deeply browned. Set aside. Alternatively, leave bread cubes uncovered overnight.
- Cook the mushrooms. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms in batches if necessary. Cook until their moisture evaporates and they become golden brown, about 8–10 minutes. Season lightly with salt and pepper.
- Add the aromatics. Reduce heat to medium. Add remaining butter, shallots and celery and Vadouvan, if using. Cook for 5–6 minutes until softened. Stir in garlic, thyme and sage and cook for another 30 seconds.
- Deglaze. Pour in the white wine, scraping up any browned bits from the skillet. Simmer for 2–3 minutes until mostly reduced.
- Combine. Place toasted bread cubes in a large mixing bowl. Add mushroom mixture, parsley and walnuts, if using. Toss gently.
- Moisten. Whisk egg with 1 cup vegetable broth. Pour over the bread mixture and gently toss. Add additional broth as needed. The bread should be moist but not soggy.
- Bake. Transfer to a buttered 9-by-13-inch baking dish. Cover with foil and bake at 350°F for 20 minutes. Remove foil and bake another 15–20 minutes until the top is golden and crisp.
- Allow to rest for 5–10 minutes before serving.
Notes
Quelques conseils pour la table (a few thoughts for the table).
• Serve the gratin in its baking dish, straight from the oven.
• Cut the leek tart into small squares for an informal appetizer or larger wedges for lunch.
• Bring the mushroom dressing to the table in its ceramic baking dish.
• Add a simple green salad with a Dijon vinaigrette to balance the richer dishes.
L’art de recevoir
The art of welcoming
A beautiful table doesn’t have to be elaborate. Sometimes, it’s the simplest details that make a gathering feel special.
For a November table, I love the warmth of natural linen, everyday white plates, a few candles and something seasonal gathered from the garden or market. A bowl of pears, a handful of walnuts, or a small arrangement of autumn branches can be all the decoration you need.
Let the food take center stage. Bring the gratin to the table in its golden baking dish, serve the leek tart on a simple wooden board, and let the mushroom dressing be passed around while it’s still warm.
You don’t need everything to match, nor do you need to arrange every detail perfectly. A table should feel welcoming, not staged.
And perhaps most importantly, leave a little time for lingering. Pour another cup of coffee or tea, share a piece of dark chocolate, and enjoy the simple pleasure of being together.
After all, the art of welcoming is less about entertaining and more about making people feel at home.
Perhaps what’s at the center of the table doesn’t define the loveliest meals—the little dishes surrounding it do. Think of French-inspired vegetable side dishes, such as a gratin made with seasonal vegetables, a savory tart shared among friends, or a warm dish of mushrooms and herbs passed around the table.
It’s a reminder that good food doesn’t need to be complicated. Sometimes, all it takes is a few humble ingredients, a little time, and the pleasure of sharing something delicious.
À bientôt! 🍄🟫