Nutrition Facts
6 servings
6
Spring Vegetable Jardinière Recipe
Here is a good recipe for a spring vegetable medley to serve with roasted lamb saddle or, why not, with baked fish.
Ingredients
300 new carrot
250 fresh peas
400 small potato (leave the skin)
10 New turnip
1 Green onion
40 Semi-salted butter
3 Olive oil
1 powdered sugar
salt pepper
1 thyme
1 Bay leaf
6 globe artichoke
Directions
1
Peel the turnips and cut them in half or into quarters.
2
Do the same with the onions and the artichokes in a cast iron pot.
3
Melt the butter with the oil and add the vegetables.
4
Mix and sauté for 5 minutes over high heat.
5
Salt, pepper, and add thyme, bay leaf, bouillon cubes, 400ml of water, and sugar.
6
Finally, let simmer on low heat covered for about 40 minutes. Test with the tip of a knife for doneness. Serve hot.
Ingredients
Ingredients
300 new carrot
250 fresh peas
400 small potato (leave the skin)
10 New turnip
1 Green onion
40 Semi-salted butter
3 Olive oil
1 powdered sugar
salt pepper
1 thyme
1 Bay leaf
6 globe artichoke
Directions
Directions
1
Peel the turnips and cut them in half or into quarters.
2
Do the same with the onions and the artichokes in a cast iron pot.
3
Melt the butter with the oil and add the vegetables.
4
Mix and sauté for 5 minutes over high heat.
5
Salt, pepper, and add thyme, bay leaf, bouillon cubes, 400ml of water, and sugar.
6
Finally, let simmer on low heat covered for about 40 minutes. Test with the tip of a knife for doneness. Serve hot.
Notes
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