Best 2 JardiniÈre De LÉgumes Recipes

**Jardinière de Légumes: A Symphony of Garden-Fresh Vegetables in a Savory Broth**

Embark on a culinary journey through the bountiful gardens of France with the delightful dish known as Jardinière de Légumes. This classic French dish showcases a medley of vibrant, seasonal vegetables, each contributing its unique flavor and texture to create a symphony of taste. From the earthy sweetness of carrots and parsnips to the delicate crunch of green beans and peas, every bite is a celebration of nature's bounty. Simmered gently in a savory broth infused with aromatic herbs and spices, this dish exudes a comforting warmth that soothes the soul. Whether served as a hearty main course or an elegant side dish, Jardinière de Légumes is sure to delight your palate and transport you to the heart of the French countryside.

**Inside this article, you'll find a collection of Jardinière de Légumes recipes that capture the essence of this timeless dish:**

* **Classic Jardinière de Légumes:** This traditional recipe presents the quintessential combination of vegetables, simmered in a rich broth until tender yet retaining a slight bite.

* **Provençal Jardinière de Légumes:** Inspired by the vibrant flavors of Provence, this variation incorporates sun-kissed tomatoes, aromatic garlic, and fragrant herbs like thyme and basil.

* **Spring Jardinière de Légumes:** Heralding the arrival of spring, this recipe features tender asparagus, baby carrots, and sweet petits pois, all bathed in a light and flavorful broth.

* **Autumn Jardinière de Légumes:** As the leaves turn golden, this recipe embraces the harvest season with hearty root vegetables like turnips, rutabagas, and celery root, creating a comforting and grounding dish.

* **Vegan Jardinière de Légumes:** This plant-based version of the classic dish showcases the versatility of vegetables, using a flavorful vegetable broth and a variety of colorful vegetables to create a satisfying and nutritious meal.

With its versatility and ability to showcase the best of each season, Jardinière de Légumes is a dish that will find a special place in your culinary repertoire. So, gather your fresh ingredients, choose your preferred recipe, and prepare to indulge in the delectable flavors of this French culinary treasure.

Here are our top 2 tried and tested recipes!

JARDINIèRE DE LéGUMES- SPRING VEGETABLE STEW

Jardinière De Légumes- Spring Vegetable Stew image

One of my French husband's best recipes. A very easy, healthy, pretty, cheap, tasty dish. His mother made, and still makes it as dinner, then uses the leftovers for an almost instant vegetable soup. Serves 4 as an veggie based main course, or 6 as a big side dish.

Provided by Kasha

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb bacon, thickly sliced and cubed
3 potatoes, peeled and cubed
4 carrots, peeled and cubed
2 cups green peas
1 onion, chopped
1 boston lettuce, torn
1/2 cup water
1 bunch parsley, chopped
salt
pepper

Steps:

Gently fry bacon and onion in a large high sided pot with a lid until they start to smell good but not color, stirring frequently.
Add all the vegetables and lettuce, not the parsley and stir. Add the water. If you don't have boston lettuce, any soft green lettuce will do.
Cook on a gentle flame about half and hour stirring occasionally, add more water to keep from sticking if needed.
After about half an hour, cover and continue to cook gently and steam. Add a bit of water if needed to steam. This all depends very much on the size of your vegetable cubes.
After about an hour total cooking time, taste and see if all vegetables are very well cooked. If they are, it is done, if not, add a bit of water and steam with the lid on for a bit longer. Vegetables will be soft, not crispy.
When you are satisfied with the doneness, taste and add salt and pepper to taste, and chopped parsley and mix inches.
Good as a side dish to ham, sausages, chicken, or just alone.
If you have leftovers and don't want to eat them as jardinière again, put in a pot, add water and maybe a boullion cube, boil and eat as soup, or use the immersion blender and make into a thick veggie soup.

Nutrition Facts : Calories 484.4, Fat 26.3, SaturatedFat 8.7, Cholesterol 38.6, Sodium 532.9, Carbohydrate 48.5, Fiber 9.8, Sugar 9.7, Protein 15.2

A SUMMER GARDEN'S WORTH OF VEGETABLES

A Summer Garden's Worth of Vegetables image

Provided by Susan Herrmann Loomis

Categories Vegetable Side Steam Summer Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound small new potatoes
8 ounces small carrots, trimmed and cut on the bias into 3/4-inch lengths
1 bunch of radishes, trimmed
1 pound thin green beans, trimmed
1 pound small white onions, with green tops if possible
2 pounds fresh peas in the pod (to give about 2 cups shelled)
3 tablespoons extra-virgin olive oil
1 cup lightly packed fresh herbs including basil, chives, savory, anise, hyssop, tarragon
Fleur de sel (or sea salt) to taste

Steps:

1. Bring 3 cups of water to a boil in the bottom of a steamer. Steam the new potatoes until they are just tender through, 12 to 15 minutes. Remove from the steamer and reserve. Add the green beans to the steamer and steam until they are nearly tender through but still have their bright green color, 12 to 15 minutes. Remove from the steamer and reserve. Add the onions and the carrots and steam until both are nearly tender through, about 5 minutes. Remove from the steamer and reserve.
2. Bring a pot of salted water to a boil, add the peas, return to the boil and cook until the peas are sweet and tender but not quite cooked through, 4 to 5 minutes. Strain the peas and reserve.
3. Heat 2 tablespoons of the oil in a heavy skillet over medium heat. Add the potatoes and toss until they are coated with oil, then add the remaining vegetables except for the peas and cook, tossing occasionally, until the vegetables are completely hot through, about 10 minutes. Add the peas and cook, tossing constantly, until they are hot through. Transfer the vegetables to a large, warmed serving bowl. Quickly mince the herbs and sprinkle over the vegetables, along with the fleur de sel and the remaining tablespoon of olive oil. Toss quickly and serve.

Tips:

Mise en Place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Choose Fresh Vegetables: Using fresh, high-quality vegetables will greatly enhance the flavor and texture of your jardinière.
Cut Vegetables Evenly: Cutting the vegetables into uniform pieces will ensure that they cook evenly.
Use a Large Pot: Make sure to use a large enough pot to accommodate all the vegetables comfortably. Overcrowding the pot will result in uneven cooking.
Season Generously: Don't be afraid to season your vegetables generously with salt and pepper. This will help bring out their natural flavors.
Cook Over Medium Heat: Cooking the vegetables over medium heat will allow them to soften without overcooking.
Stir Occasionally: Stir the vegetables occasionally to ensure that they cook evenly and don't stick to the bottom of the pot.
Add Herbs and Spices: Adding herbs and spices, such as thyme, rosemary, or nutmeg, can enhance the flavor of the jardinière.
Garnish Before Serving: Before serving, garnish the jardinière with fresh herbs or a sprinkle of cheese for an extra touch of flavor and color.

Conclusion:

Jardinière de légumes is a classic French dish that is both simple to make and delicious to eat. With its colorful array of vegetables and flavorful sauce, it's a perfect side dish for any occasion. Whether you're serving it alongside roasted chicken, grilled fish, or a vegetarian main course, this dish is sure to impress your guests. So next time you're looking for a healthy and flavorful side dish, give this traditional French recipe a try.