Jardinière of Boiled Vegetables

Name: Jardinière of Boiled Vegetables
Cuisine: French
Ingredients: Pepper from the mill; 2 tablespoons unsalted butter; Several fresh rosemary leaves, chopped; Several fresh lemon thyme leaves; Salt; ½ pound each sliced cooked red- and yellow-striped beets; ½ pound each sliced cooked red- and yellow-striped beets; ½ pound boiled medium-size asparagus stalks, sliced into 1-inch pieces on a slant; 1½ cups Secondary Stock; ½ pound boiled baby carrots; ½ pound boiled cut rutabagas; ½ pound boiled baby green beans

Preparation info

FFR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is practical for a larger dinner party. Boil all the vegetables in water salted with 1½ teaspoons per quart of water, and store them away in your refrigerator as much as two days ahead of time. Reheat and serve with any meat from poultry to beef.

Ingredients

½ pound boiled baby carrots
½ pound boiled cut rutabagas
½

Europe
France
Dinner

Method

Bring all the vegetables to room temperature while you reduce the secondary stock to approximately ⅔ cup over high heat. Toss and reheat all the vegetables a few minutes in the stock, add the butter and herbs and season with salt and pepper. Swirl the vegetables in the pan to coat them well.