A jardinière (zhar-de-nyayr) and a macédoine (mah-say-dooan) are both garnishes of various vegetables. You can use carrots, peas, turnips, green beans, potatoes, onions, cauliflower, fennel, and son. However, it is essential that the selected vegetables go well together. This is good practice for improving your knife skills since you can cut the vegetables into sticks and cubes.
Recipe adapted from Link
1 cup onions, diced
1 cup carrots, diced
1 cup turnips, diced
butter
about 4 cups water or stock
salt and pepper
bouquet garni: thyme, bay, parsley, and celery wrapped in the dark green part of a leek tied with string
1 cup potatoes, diced
1 cup peas
1 cup green beans, trimmed
Sauté the onions in butter. Add the carrots and turnips. Cover with water or stock. Season with salt and pepper. Add bouquet garni. Simmer for ½ hour.
Meanwhile, peel, wash and cut the potatoes. In a separate pan, cook the potatoes in water.
5 minutes before the end of cooking, add the peas and green beans. Heat gently. Check seasoning. Drain all vegetables and serve hot.
Tasting Notes
The vegetables were tender, but overall the dish was on the dull side. Great variety of vegetables.
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Running total: $69.10 + $6.77 = $75.87
Butter used so far: 22 tablespoons
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