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 gardene…
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 this vibrant side dish. With Easter around the corner and because this side dish is so versatile, I wanted to share a twist on it: with fresh herbs and a simple sugar glaze.
The sugar glaze is a simple and classic French method that I use often on vegetables (like in the Petits Pois à la Nivernaise). It just effortlessly elevates a simple vegetable side to a memorable one; or you can even enjoy them as a main with a soft-boiled egg on top. The herbs add a whole punch of fragrance and freshness too.
It is sure to be a must on your Easter table, or any hosting occasion! Cooking notes:
- A Vegetable Jardinière is a simple celebration of the season; and can be turned into a great accompaniment to any dish. I suggest you take this recipe more as a set of directions rather than an actual recipe (play with and adapt vegetables and herbs).
- For the vegetables, follow your mood and opt for the ones of your liking that are in season right now, wherever you live. Turnips, parsnips, snow peas and pearl onions work great too in a jardinière. Fresh vegetables are best, although frozen and canned can work too (but remember this dish is about celebrating seasonal vegetables, so fresh is definitely best – and more logical).
- For the herbs, you can also opt for a delicate chervil or a more fragrant-tasting basil or dill.
- Who: Method Step