Jardinière De Légumes- Spring Vegetable Stew

1. 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. 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. 3

   Cook on a gentle flame about half and hour stirring occasionally, add more water to keep from sticking if needed.

4. 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. 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. 6

   When you are satisfied with the doneness, taste and add salt and pepper to taste, and chopped parsley and mix inches.

7. 7

   Good as a side dish to ham, sausages, chicken, or just alone.

8. 8

   If you have leftovers and don't want to eat them as jardiniere 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.

* Per serving · 4 servings · Values may vary.

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