Jardiniere Recipes
GIARDINIERA
Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.
Provided by gailanng
Categories Vegetable
Time P2DT20m
Yield 1 quart approx
Number Of Ingredients 15
Steps:
- Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
- Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.
POT ROAST JARDINIERE
Make and share this Pot Roast Jardiniere recipe from Food.com.
Provided by spoilme
Categories One Dish Meal
Time 3h10m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
- Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
- Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
- Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
- Serve gravy with roast and vegetables.
Nutrition Facts : Calories 502.2, Fat 16.5, SaturatedFat 6.6, Cholesterol 149.7, Sodium 855.9, Carbohydrate 36.9, Fiber 5.1, Sugar 4.6, Protein 52.9
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