Herby Sugar Glazed Spring Vegetable Jardinière
A French “jardinière” is a colorful mixed vegetable side dish, usually served along with a big feast of meat –such as a Beef Sirloin Tip Roast. I love that there is no strict rules when composing a Jardinière: you can use vegetables according to what is in season – or in your garden (jardinière meaning a female gardener in French) By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create…
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 small carrots, peeled and halved lengthwise (or 4 large carrots, quartered lengthwise)
- 2 garlic cloves, peeled and cut in half
- 250g green beens
- 250g wax beans
- 250g small peas
- 2 shallots, peeled and diced
- 4 tbsp (60g) unsalted butter
- 2 tbsp (25g) sugar
- 10 sprigs curly or flat-leaf parsley, stemmed and roughly chopped
- 1 tsp salt
- 1 tsp fresh ground black pepper
- Optional : 4 soft-boiled eggs, for serving.
Instructions
- 1
Step 1 - Prepare an ice bath. Place the carrots and garlic in a large pot of salted water, bring to a boil and simmer for 5 minutes. Add the green beans, wax beans, small peas and blanch until tender but still crisp, 3 to 5 minutes (the carrots and garlic should be crisp-tender as well). Using a slotted spoon, transfer to the ice bath to cool completely. Drain well and pat dry.
- 2
Step 2 - In a large frying pan, melt the butter and add the diced shallots. Cook for 2 minutes until translucent. Add the sugar, chopped parsley, vegetables, salt and pepper. Cook for 7-8 minutes, stirring occasionally (be gentle when stirring, so carrots don’t break). Adjust seasoning if needed.
- 3
Serve immediately as a side dish, or as a main in individual bowls with a solf-boiled egg on top.