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.