Jardiniere
Description
The recipe won't take much time. This simple dish with an original name was once very popular in Russia. It's best to use clay or ceramic cookware for its preparation. The selection of vegetables for jardinière can vary depending on availability and season, but cabbage and potatoes are always the base. Cabbage and potatoes are used in equal amounts, while the other vegetables should be used in smaller quantities. It's customary to serve the dish with warm salted butter; therefore, if you're using a sauce, it's better not to salt the vegetables during cooking. Jardinière can be served either as a main dish or as a side dish. It's filling, simple, healthy, and so homely. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the white cabbage into large pieces.
- 3
Step 3
Peel the potatoes and cut them into medium pieces.
- 4
Step 4
The remaining vegetables should be cut into medium-sized pieces of various shapes.
- 5
Step 5
If you are using frozen beans and peas, rinse them under warm running water and drain in a colander to remove all the water.
- 6
Step 6
Lightly squeeze the cabbage with your hands to soften it and release its juice, then add the remaining vegetables and mix well. You can add any spices you like; I used Provence herbs. Transfer the vegetables into baking pots or a baking dish. Cover the dish tightly with a lid or foil so that steam doesn't escape. Place in a preheated oven at 180°C for 80 minutes.
- 7
Step 7
Ready-made jardinière should be salted at the table, as vegetables steam and bake better without salt. During baking, the vegetables will release their juice and simmer in it, absorbing each other's aromas.
- 8
Step 8
In the classic version, jardinière is served with melted butter heated with salt.