Jardinière De Légumes- Spring Vegetable Stew

“One of my French husband's best recipes. A very easy, healthy, pretty, cheap, tasty dish. His mother made, and still makes it as dinner, then uses the leftovers for an almost instant vegetable soup. Serves 4 as an veggie based main course, or 6 as a big side dish.”
1hr 15mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Cook on a gentle flame about half and hour stirring occasionally, add more water to keep from sticking if needed.
  4. 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.
  5. 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.
  6. When you are satisfied with the doneness, taste and add salt and pepper to taste, and chopped parsley and mix inches.
  7. Good as a side dish to ham, sausages, chicken, or just alone.
  8. 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.

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