1 hr 15 mins
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.
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- 1Gently fry bacon and onion in a large high sided pot with a lid until they start to smell good but not color, stirring frequently.
- 2Add 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.
- 3Cook on a gentle flame about half and hour stirring occasionally, add more water to keep from sticking if needed.
- 4After 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.
- 5After 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.
- 6When you are satisfied with the doneness, taste and add salt and pepper to taste, and chopped parsley and mix inches.
- 7Good as a side dish to ham, sausages, chicken, or just alone.
- 8If 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.
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Nutritional Facts for Jardinière De Légumes- Spring Vegetable Stew
Serving Size: 1 (300 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 484.4
- Calories from Fat 236
- Total Fat 26.2 g
- Saturated Fat 8.6 g
- Cholesterol 38.5 mg
- Sodium 532.8 mg
- Total Carbohydrate 48.4 g
- Dietary Fiber 9.8 g
- Sugars 9.7 g
- Protein 15.1 g