Jardinière de légumes
Discovering Jardinière de Légumes: A Classic French Vegetable Medley
Jardinière de Légumes is a beloved French dish that epitomizes the elegance of simplicity in cuisine. This delightful vegetable medley, often served as a side dish, showcases the beauty of fresh, seasonal produce. The term “jardinière” comes from the French word for “gardener,” a nod to the garden-fresh vegetables that make up this dish. Traditionally, it’s a harmonious blend of vegetables like carrots, peas, green beans, and sometimes potatoes, all cut into uniform pieces to ensure even cooking. The vegetables are gently sautéed in butter (you can use oil if you have no plant butter!), usually with aromatic additions like onions and garlic, and then simmered in a light broth to bring out their natural flavors. Our version, as always, takes a slightly different approach by omitting onions and garlic, catering to those who use non in their diet. Instead, the vegetables are slowly cooked in a vegetable broth infused with a bouquet garni—a bundle of fresh herbs like parsley, thyme, and bay leaf—that imparts a subtle, fragrant depth to the dish. The result is a vibrant, colorful array of tender vegetables that are as pleasing to the palate as they are to the eye.
The origins of Jardinière de Légumes are deeply rooted in French culinary tradition, where the focus has always been on elevating the natural taste of ingredients. It’s a dish that celebrates the produce of the season, making it a versatile accompaniment to a variety of meals, from roasted meats to lighter fare like quiches and fish.
Bon appétit!
Jardinière de légumes
Ingredients
- 1,5 cups carrots, finely diced
- 1 1/4 cups frozen peas best if defrozen before
- 2 tbsp olive oil or plant butter
- 1 bouquet garni a bundle of thyme, parsley, 1 bay laurel, bound together
- ca 3 cups vegetable broth
- 2 cups green beans, cut in 2 cm pieces
- 1,5 cups potatos, finely diced
- salt and pepper
Instructions
- Prepare the vegetables.In a pot, heat the oil, add the carrots and sauté until slightly browned.Add the peas, half of the broth and the bouquet garni, simmer until the carrots are tender (approximately 5 minutes).
- Add the potatos, the green beans, cover well with broth, season with salt and pepper. Let cook for another 15-20 minutes or until the vegetables are cooked.
- Take out the bouquet garni, season with salt and pepper, add 1 tsp of plant butter (optional) and serve.