Jardinière

Jardinière is a classical French vegetable cut and also the name of a mixed-vegetable garnish prepared in that style. The cut commonly produces short, rectangular batons, often around 4 cm long and 4 mm square, although dimensions can vary by culinary reference and kitchen specification.

How to cut jardinière

1. Trim the vegetable into a stable rectangular block.
2. Cut even slabs to the required thickness.
3. Cut the slabs into uniform sticks or batons.
4. Trim the batons to the specified length.

Vegetables and culinary uses

Carrots, turnips, celery and other firm vegetables may be cut jardinière. A mixed jardinière garnish often combines seasonal vegetables cut to a similar size, then cooked separately or together according to their cooking times.

Chef’s tip: Uniform size is important for even cooking. If several vegetables are used, consider their density and cooking time so each retains its shape and texture.

Key distinction: Jardinière describes a baton-style cut and can also refer to the mixed vegetable garnish. Julienne is a much finer matchstick cut.