Vegetable jardiniere
4 servings
110 minutes
Vegetable jardinière is a true ode to French culinary tradition, where fresh vegetables play the main role. This dish, rooted in classic rural French cuisine, highlights the simplicity and natural flavors of the ingredients. Potatoes, carrots, zucchini, sweet peppers, and beans come together in a harmonious ensemble that reveals a palette of textures—from the softness of stewed vegetables to the delicate freshness of greens. A creamy sauce with Provençal herbs adds a refined touch to the dish, making it a versatile accompaniment to meat or a light standalone meal. Vegetable jardinière not only delights the eye with its vibrant colors but also offers a rich taste of traditional French cuisine that pairs perfectly with crusty baguette.
1
Thaw the green beans by placing the bag in hot water for 10-15 minutes.
- Green beans (frozen): 200 g
2
Peel and dice 5-6 medium potatoes (I used young ones), a small zucchini, and an onion. Remove seeds from red and green peppers and cut them into pieces. Grate the carrot.
- Potato: 5 piece
- Zucchini: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
3
Place all the chopped vegetables in a deep, thick-walled dish (I have a handle-less pan), and add the green beans. Sprinkle the vegetables with salt and mix everything. Finely chop the parsley and dill and sprinkle them on top of the vegetables.
- Green beans (frozen): 200 g
- Salt: to taste
- Parsley: 3 sprigs
- Dill: 2 sprigs
4
Prepare the sauce: mix sour cream and mayonnaise, add Provencal herbs, and mix again. Pour this sauce over the vegetables.
- Sour cream 15%: 3 tablespoons
- Mayonnaise: 3 tablespoons
- Provencal herbs: to taste
5
Cover with a lid or foil and place in the oven at 170-180 degrees for 60-80 minutes.
6
Serve the ready dish with a piece of baguette or as a side to meat.