Vegetable Jardinière
The Vegetable Jardinière is a French-style mixed vegetable medley, typically served as a side dish alongside roast meats. This recipe combines a variety of vegetables, like carrots, peas, turnips, green beans, potatoes, and cauliflower, carefully selected for complementary flavors. Gently simmered in a seasoned broth with butter and bouquet garni, these vegetables bring both color and delicate flavors to the plate.
Servings: 8
Calories: 100kcal
Ingredients
- 0.25 pound onion, quartered and finely sliced
- 0.5 pound carrot, cut into Jardinière
- 0.5 pound potato, cut into Jardinière
- 0.5 pound turnip, cut into Jardinière
- 0.5 pound stalk celery
- 0.5 pound peas, fresh or frozen
- 0.5 pound green beans, trimmed to the same length as the jardinière
- 0.25 pound cauliflower, cut into medium size florets
- 1 small bouquet garni
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon sugar
- 3 cups water
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.