A jardinière is a mixed vegetable garnish served usually with a roast beef or other meat. You can use carrots, peas, turnips, green beans, potatoes and cauliflower. However, it is essential that the selected vegetables go well together.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: French
Keyword: Vegetable Jardinière
Servings: 8
Ingredients
0.25poundonion,quartered and finely sliced
0.5poundcarrot,cut into Jardinière
0.5poundpotato,cut into Jardinière
0.5poundturnip,cut into Jardinière
0.5poundstalk celery
0.5poundpeas,fresh or frozen
0.5poundgreen beans,trimmed to the same length as the jardinière
0.25poundcauliflower,cut into medium size florets
1smallbouquet garni
Salt and pepper, to taste
2tablespoonsbutter
1tablespoonsugar
3cupswater
Instructions
Cut the Jardinière: 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 bouquet 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 drain all vegetables and serve hot.
Video
Notes
Jardiniere is a parent cut to Mecedoine as the size is cut into regular batons of 3 to 4 centimeter long and 3 to 4 millimeter square, so batons are cut into Jardinière before getting diced into 4 millimeter square for the Macedoine. This is good practice for improving your knife skills since you can cut the vegetables into sticks or regular batons.