A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish. Vegetables such as asparagus, brussel sprouts, carrots, cauliflower, onions, and string beans may all be included in the selection that surrounds the main item. When main dishes are garnished with an array of vegetables the term commonly used to refer to this manner of arranging vegetables is "à la jardinière".
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