Vegetable Jardinière

What Is Vegetable Jardinière?

Jardinière is a French vegetable preparation and garnish made with a selection of vegetables cut into uniform batons or other neat shapes. It is commonly served with roast meats, poultry and other main courses. The vegetables should complement one another in flavour, colour and texture.

Jardinière Knife Cut

The classical jardinière cut produces short, even vegetable batons, commonly around 3–4 cm long and 3–4 mm square. To prepare the cut, peel and trim the vegetable, slice it into even planks, then cut the planks into uniform sticks. Accurate batons can be diced further to make a macédoine.

Vegetables and Ingredients

A jardinière may include carrots, turnips, potatoes, celery, peas, green beans and cauliflower. This recipe uses onion, carrot, potato, turnip, celery, peas, green beans, cauliflower, bouquet garni, butter and a small amount of sugar. Select vegetables that cook at similar rates or add them in stages.

Cooking the Jardinière

1. Wash, peel and cut the vegetables to the required size.
2. Sweat the sliced onion gently in butter without browning.
3. Add the carrots and turnips with enough water to cook them, then season and add the bouquet garni.
4. Simmer until the firmer vegetables begin to soften.
5. Add the potatoes and continue cooking until nearly tender.
6. Add the peas, green beans and cauliflower near the end so they retain their colour and texture.
7. Check the seasoning, drain most of the cooking liquid and serve hot.

Chef’s Tips

• Cut all vegetables to a consistent size for even cooking.
• Add delicate vegetables later than firm root vegetables.
• Keep the vegetables intact; avoid overcooking or stirring aggressively.
• Use the cooking liquid to adjust moisture, but do not leave the garnish watery.

Key point: A good jardinière is defined by neat, consistent cuts and vegetables cooked until tender while retaining their shape.