Best Jardinière De Légumes Spring Vegetable Stew 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.

SPRING VEGETABLE STEW

Steps:

• Fill a bowl with water and add lemon juice. Trim artichokes, quarter them and place in the water as you go along.
• Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery. Cook, stirring, until tender, about 5 minutes. Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt. Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
• Drain artichoke hearts and add to the pan. Cook, stirring often, for 5 minutes. Add water and salt to taste and bring to a simmer. Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant. Stir in chopped fennel fronds and/or mint and simmer for a few more minutes. Taste and adjust salt and pepper. Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.

HOT ITALIAN GIARDINIERA

Steps:

• Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

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 !