Jardinière De Légumes- Spring Vegetable Stew
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄2 lb bacon, thickly sliced and cubed
- 3 potatoes, peeled and cubed
- 4 carrots, peeled and cubed
- 2 cups green peas
- 1 onion, chopped
- 1 boston lettuce, torn
- 1⁄2 cup water
- 1 bunch parsley, chopped
- salt
- pepper
directions
- 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.
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