Jardinière refers to a dish, sauce, or preparation style that includes a variety of fresh vegetables, typically cooked and served together. Jardinière dishes often showcase a colorful array of vegetables such as carrots, peas, green beans, and sometimes potatoes or turnips. The vegetables are usually cut into uniform shapes and cooked until tender, then seasoned and served as a side dish or accompaniment to a main course.

Definicja i znaczenie słowa „jardiniere” po angielsku

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