JARDINIèRE DE LéGUMES- SPRING VEGETABLE STEW
One of my French husband's best recipes. A very easy, healthy, pretty, cheap, tasty dish. His mother made, and still makes it as dinner, then uses the leftovers for an almost instant vegetable soup. Serves 4 as an veggie based main course, or 6 as a big side dish.
Provided by Kasha
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 484.4, Fat 26.3, SaturatedFat 8.7, Cholesterol 38.6, Sodium 532.9, Carbohydrate 48.5, Fiber 9.8, Sugar 9.7, Protein 15.2
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