JardiniÈre De LÉgumes 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.

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 !