Prepare classic French vegetable jardinière, a colourful mixed-vegetable garnish with carrots, turnips, potatoes, peas, green beans and cauliflower. Learn the traditional cut, staged cooking and serving method.
Cut the : Wash and peel the carrot and turnip and cut into, 4 millimeter thick slices. Cut 3-centimeter lengths and then cut into 4 millimeter thick batons.
Cook the Jardinière: In a large casserole, sweat the onions in butter without browning. Add the carrots and turnips. Cover with water, season with salt and pepper; add the garni, butter, and sugar. Simmer for 15 minutes.
Meanwhile, peel, wash and cut the potatoes to the same size as the carrot. Then add potatoes to the casserole and cook for about 10 minutes. 5 minutes before the end of cooking, add the peas, green beans, and cauliflower florets. Heat gently. Check the seasoning. Almost all vegetables and serve hot.
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
