Best Jardiniere Recipes

JARDINIèRE DE LéGUMES- SPRING VEGETABLE STEW

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.

POT ROAST JARDINIERE

Steps:

• Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
• Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
• Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
• Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
• Serve gravy with roast and vegetables.

SCALLOPS JARDINIERE

Steps:

• Rinse scallops in cold water; pat dry with paper towels.
• In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
• Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
• Melt the rest of the butter in with the scallops and add the chopped onions and the garlic, tossing to coat and saute for 1 minute.
• Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
• Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
• Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!

JARDINIÈRE DE LÉGUMES

Steps:

• In a stewpot on low heat, spread oil and add carrots and potatoes, plus the onion( peeled and cut in pieces ). Leave everything for 15 minutes and stir sometimes to avoid vegetable to stick to the bottom. Then add the half lettuce cut in pieces. Cover with a lid and leave it for 5 minutes. Lettuce will loose all its water, and you will get some juice. Then add peas. You can add a little spoon of sugar if you wish : this will bring a nice sweet taste. Add salt and pepper. Cover with ta lid and remain on low heat. Carry on cooking for 60 minutes at least, more if peas are not cooked. During those 60 minutes, stir sometimes. Add water if necessary ( half a glass ): there should always be some juice. See what you get !

CHICKEN JARDINIèRE

Steps:

• Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once.
• Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot, garlic, potatoes, mushrooms, onions and thyme; stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes.
• Add peas to pan. Bring mixture to a boil; cook 2 minutes.
• Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.

JARDINIERE

Steps:

• It all depends on your choice, amount and size of vegetables-you might use much less, like 1 cup vinegar to 1 cup water-just make sure the vinegar water ratio is equal.
• Select your combination of vegetables.
• Wash and prepare according to above recomendations-like raw vs.
• parboiled.
• Pack veggies, in attractive layers into a clean hot jar (s).
• Add the salt, garlic, peppercorns and hot pepper.
• Pour vinegar water mixture over the veggies, leaving 1/2 inch head space.
• Wipe rims and seal.
• Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet sea level.