FRANCE!
I’m so excited for this month. If I were left to my own devices I’d probably experiment with pastry all month but girl needs veggies too.
If you’re reading this post and thinking…really? France is getting kicked off with veggies? This may look like some boring ass vegetable dish but swear to you they are insane.
Why?
SUGAR GLAZED.
Yes, there is sugar and a generous amount of butter. Guys. France.
I’d never had a Vegetable Jardinière before but I found it on Pardon Your French and knew I had to try this.
One reason I chose France this month is – spring vegetables. Wasn’t sure why I equated France with spring vegetables until I found this dish and thought oh right.
This Sugar Glazed Spring Vegetable Jardinière is so beautiful, I never want to eat a vegetable any other way.
A Jardinière is basically a colorful mixed vegetable dish. If we were in summer, you could make this with squash or snap peas. But we’re in spring, so I grabbed what I found available at the market.
If you don’t like something in here or can’t find it – just swap it out! Consider this more a recipe design rather than strict rules.
Best part, is that this dish is very simple and easy to make any day of the week.
The veggies are quickly boiled and blanched so they stay slightly crisp and the color remains intensified. Then they are coated in a sugar glaze to get a hint of sweetness as they heat up on the stove again.
You could serve this with a poached egg for a vegetarian meal, or do as I do – burrata. Or steak, chicken or fish. You get it.
The Sugar Glazed Spring Vegetable Jardinière obviously makes a great side dish to a larger dinner spread, but when I’m home by myself, I love eating a giant plate of veggies with some cheese.
Sugar Glazed Spring Vegetable Jardinière
(Start making 30 minutes before you want Sugar Glazed Spring Vegetable Jardinière)
Get a pot of boiling water on the stove. Add a generous pinch of salt. On the counter next to the boiling water, get a big bowl of ice water prepared.
Peel your carrots and cut them so they are equal(ish) in length and width. Same with the asparagus. Add the carrots and asparagus to the boiling water for about 5 minutes. At the three minute mark, add the haricot verts. At the one minute mark, add the peas.
Drain and quickly add to the bowl of ice water to stop the cooking process. Drain and let dry slightly.
In a large skillet, add your butter and chopped shallots and garlic to the pan. When translucent (2 minutes) add the sugar, handful of parsley and salt/pepper to taste. Then add the veggies.
Coat the veggies and cook for just about 6-7 minutes, stirring carefully as not to break the veggies. Add more salt and pepper as needed. Serve with coarse sea salt and more parsley.
Danielle
