[Intro music]
In French jardiniere is the feminine form of gardener.
As the name may suggest it is a dish made of vegetables.
Jardiniere is served hot as a garnish for
roast and sauteed meat.
To make this recipe you will need onion, potatoes, carrots,
celery, white or yellow turnips depending on what you find
at the market, cauliflower, green beans, peas, butter,
thyme and bay leaves, sugar, salt and pepper.
Typically a jardiniere is made of three to four centimeter
long stick or baton by three to four millimeters square.
Take a turnip.
Cut the turnip into slices.
So three to four millimeters.
So it is slightly thinner than the macedoine.
Trim your slices. [cutting sounds]
So the length will vary depending on the size of your vegetables.
So you may align your slices and trim here, the excess.
That way you will have something regular
in order to cut it into little batons.
Position your fingers into a claw position
like we learned in the previous lessons. [cutting sounds]
So place your baton in a bowl
and your trimmings with your other trimmings.
And continue for the rest of the turnips.
As you can see I have more trimmings than jardiniere,
but if you're looking for perfection,
and you are, you will have to.
For the carrot, cut the carrot into the same length
as the turnip.
So cut sections.
Cut each section into slices.
You may trim them a little bit if you want.
And then into little sticks, or little baton.
[cutting sounds] Okay.
Next. Let's get the potato. Same principle.
You can tailler or trim the potato into a box shape.
[cutting sounds]
You want the box shape to be three centimeters long
or the same length as the carrots.
Keep the trimmings, we may be able to do
a few sticks of batonnet within the trimmings. Okay.
Cut into slices. [cutting sounds]
And then again, into little sticks.
The only difference will be you will have to keep your potato
sticks in cold water to avoid browning.
By now you should be very good at cutting batonnets.
Trim both ends of your celery sticks.
And wash them thoroughly.
Then with a paring knife, peel them off to remove those strings.
Just go at the beginning and pull.
Discard those fibers.
Cut the celery stick into sections.
Same length as the other vegetables.
Cut each section into little sticks. [cutting sounds]
Do not forget to position your fingers in a claw position.
Don't worry too much about the thickness of your batonnet
for the celery.
You are dependent on the thickness and the shape of your celery.
What is most important is to be consistent with the length.
So now, let's cut the green beans into small sections,
same length as the other vegetables.
You may use a paring knife if you want.
And keep doing it for all the green beans.
If you feel comfortable, you can do three at a time.
After cutting our batons it's time for us to make florets.
Wash thoroughly the cauliflower.
Trim the cauliflower.
So look around and if you have any brown spots,
just trim them off.
So go around and just cut it off.
That's pretty good.
Maybe do this.
There we go.
When you are using organic vegetables
this is what happens sometimes.
You find little dots like that or little black stuff. See.
It's better to have this and to remove it,
than to eat pesticides. Is that it.
Then cut your cauliflower into quarters.
There we go.
Then remove the core of the cauliflower here. Discard that.
And now we're going to cut our florets.
And just divide them into medium-sized florets.
What are florets?
Well, florets are little bouquets of cauliflower
that are divided following the natural shape, like so. See.
So we call those florets.
I said cauliflower, but you can use any other types
of similar vegetables.
Last, but not the least, let's cut the onion.
To cut the onion, cut the onion through the core in half.
Then into quarters.
With your paring knife cut off the core, like so.
And discard that.
Same thing here.
I'll cut the onion into quarter.
Remove the core. Good.
Then place the onion on its side and cut it into thin slices.
[cutting sounds] There we go.
And finally put it down. [cutting sounds] Good.
Am I crying? No. It's an illusion.
Okay. Put that in a bowl.
And I think we're going to be done with cutting
all those vegetables.
So let's go to the stove.
In a pot, or casserole I should say, melt the butter.
When the butter is melted then add the onion.
Stir.
Make sure that they are well coated with the butter.
And cook them for about five minutes without browning them.
Then add the turnips, carrots, celery.
Season with salt [grinding noise] and pepper [grinding noise].
Add the water. Mix.
Then add the sugar, the thyme and the bay leaves.
I'm using three bay leaves.
If you have a large one, that will be fine.
Stir.
Cover with a lid.
Bring the vegetable to a boil on high heat.
The jardiniere is boiling.
Turn down the heat to medium.
Keep it covered.
And simmer the vegetables for 15 minutes.
It's been 10 minutes.
Even though I said 15 earlier, I think my vegetables are done.
And now I'm going to add the potato that I have just drained.
Stir.
And simmer the potatoes for about 5 minutes.
After five minutes, mm, it's very fragrant. Smells great.
Add the florets. Add the green beans. Mix well.
Cover and cook for another five minutes.
Add the peas. Stir.
Remove the thyme and the bay leaf or the bay leaves,
if there are several.
Taste. Very nice, just a little bit more seasoning.
Pepper [grinding sounds]
Turn the jardiniere off.
Serve the jardiniere.
Look at the nice color.
And the smell is wonderful.
Then add some of the liquid to the jardiniere.
Serve your jardiniere hot with your favorite roast
or sauteed meat.
Bon Appetit.