Jardiniere, a la

Jardiniere (jahr-deen-yair) is a classic French garnish of mixed vegetables, such as carrots, peas, beans, shallots, turnips and carrots, used to garnish meats and poultry. The vegetables are cut into decorative shapes and either boiled or glazed, separately.

Sauce Jardiniere is made by gently frying the vegetables, finely chopped, in sugar and butter, and then adding stock and BROWN SAUCE. The sauce is boiled vigorously until it has reduced and thickened.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus