Jardiniere
Bright, colorful, and bursting with fresh flavors, Jardinière is a classic French vegetable medley that's as nutritious as it is delicious. This vibrant side dish showcases an array of garden-fresh vegetables, including tender-crisp carrots, green beans, cauliflower florets, and zucchini, lightly sautéed in a luscious blend of butter and olive oil. Enhanced with a splash of savory vegetable stock and finished with a sprinkle of fresh parsley, this recipe preserves the natural flavors and textures of each vegetable with a quick blanching technique. Perfect as a light accompaniment to any main course or as a standalone vegetarian delight, Jardinière is a feast for both the eyes and the palate, ready in just 40 minutes. Ideal for healthy weeknight dinners or elegant entertaining, this dish brings effortless sophistication to your table.
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Recipe Information
Ingredients
- 2 medium Carrots
- 150 grams Green beans
- 150 grams Cauliflower florets
- 1 medium Zucchini
- 100 grams Peas
- 30 grams Unsalted butter
- 1 tablespoon Olive oil
- 150 milliliters Vegetable stock
- 1 tablespoon Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel the carrots and cut them into thin batons about 2 inches (5 cm) long.
Trim the green beans and cut them in half if they are very long.
Cut the cauliflower into small bite-sized florets.
Slice the zucchini into rounds or half-moons, depending on the size.
Bring a pot of salted water to a boil. Prepare a large bowl with ice water for blanching.
Blanch the carrots, green beans, cauliflower, and peas separately in the boiling water for about 2-3 minutes each, until just tender-crisp. Immediately transfer each vegetable to the ice water to stop cooking. Drain them well and set aside.
Heat the olive oil and butter in a large skillet or sauté pan over medium heat.
Add the blanched vegetables and zucchini to the pan, stirring gently to coat them in the butter and oil.
Pour in the vegetable stock, and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the stock has mostly absorbed.
Sprinkle the dish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 35.6 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2181 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
