Jardinière De Légumes Spring Vegetable Stew Recipes

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

JARDINIèRE DE LéGUMES- SPRING VEGETABLE STEW

Steps:

• 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.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.

A SUMMER GARDEN'S WORTH OF VEGETABLES

Steps:

• 1. Bring 3 cups of water to a boil in the bottom of a steamer. Steam the new potatoes until they are just tender through, 12 to 15 minutes. Remove from the steamer and reserve. Add the green beans to the steamer and steam until they are nearly tender through but still have their bright green color, 12 to 15 minutes. Remove from the steamer and reserve. Add the onions and the carrots and steam until both are nearly tender through, about 5 minutes. Remove from the steamer and reserve.
• 2. Bring a pot of salted water to a boil, add the peas, return to the boil and cook until the peas are sweet and tender but not quite cooked through, 4 to 5 minutes. Strain the peas and reserve.
• 3. Heat 2 tablespoons of the oil in a heavy skillet over medium heat. Add the potatoes and toss until they are coated with oil, then add the remaining vegetables except for the peas and cook, tossing occasionally, until the vegetables are completely hot through, about 10 minutes. Add the peas and cook, tossing constantly, until they are hot through. Transfer the vegetables to a large, warmed serving bowl. Quickly mince the herbs and sprinkle over the vegetables, along with the fleur de sel and the remaining tablespoon of olive oil. Toss quickly and serve.

SPRING VEGGIE STEW RECIPE BY TASTY

Steps:

• Brown Italian sausage in a 10" or larger inch pan and add minced garlic once sausage is cooked through. Saute until garlic is fragrant, then set aside.
• Saute baby carrots in 2 tbsp vegetable oil until half done, stirring occasionally. Add bell peppers and red onion. Stir.
• Create a well in the center of the pan and add spices. Brown well, then add tomato paste and 3 cans of water. Stir well, then add bay leaves.
• Add remaining vegetables and simmer for 20 minutes, stirring occasionally.
• Serve plain or with quinoa, rice, or pasta.