Recipes
Jardinière de Légumes
Meaning ‘vegetable garden’, this is a very popular vegetable dish served with beef in general, traditionally in the spring with all the fresh new vegetables – although it can be made all year round now. It certainly goes very well with our Highland Beef Roast or Steaks and is very quick and easy to prepare. There are different versions of the Jardinière, but here is our favourite one. Do not be put off by cooked lettuce, it really helps during the cooking and tastes very nice.
Ingredients (for 2 people)
- One onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1 medium potato, cut into cubes
- Some lettuce (the first green leaves are best) roughly hand-shredded
- 1 small tin of petits pois (similar to garden peas, but different as preserved in sugary water)
- Parsley
- Seasoning to taste
- 2 tbsp crème fraiche (optional)
Method
- Pre-heat a tsp of olive oil in a large shallow pan, then add the onion and cook until tender (2-3 minutes).
- Add the carrot slices and small potato cubes, mix well with the onion, and season. Then add the tin of petits-pois, including the juice. Mix well.
- Finally cover the vegs with the lettuce (full leaves or roughly shreaded) and sprinkle some parsley.
- Cover the pan, and leave to cook gently until potatoes and carrots are tender (about 20 minutes).
- Before serving, add some fresh parsley, the crème fraiche and mix well together.
A very quick recipe to have as a delicious accompaniment for Beef Roast and Steaks (a change from vegs and gravy!)
Bon Appetit!