JardiniEre of Vegetables

° Serves 4

This vegetable stew is seasoned with pancetta, which is unsmoked lean Italian bacon.

You can use a mixture of fresh vegetables, from carrots to turnips to peas to string beans, or use frozen mixed vegetables as a time-saver. If you keep a 20-ounce bag of frozen mixed vegetables in your freezer and have pancetta on hand, you can prepare this dish on the spur of the moment. It is hearty enough to serve as a brunch dish with a salad, or it can be a vegetable accompaniment for roasted meats.

• One 20-ounce bag frozen mixed vegetables or the same amount of diced fresh vegetables, such as carrots, potatoes, onions, and/or peas, along with garlic
• 3 ounces pancetta in one piece, cut into ½-inch pieces (about ½ cup)
• 1 onion (about 5 ounces), peeled and cut into ½-inch dice (1 cup)
• 1 tablespoon all-purpose flour
• 1 cup water
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped flat-leaf parsley, for garnish

If using frozen vegetables, place them in a sieve and run them momentarily under hot water to partially defrost them. Set aside to drain.

Place the pancetta in a saucepan and cook over medium heat for 6 to 8 minutes, until the pieces are brown and crisp. Add the onion and cook for 2 minutes. Mix in the flour and cook, stirring, for about 30 seconds. Add the water and bring to a boil, stirring. Mix in the vegetables, salt, and pepper and bring to a boil, stirring. Mix well again, cover, reduce the heat, and boil gently for 8 to 10 minutes. Or, if using fresh vegetables, cook for about 20 minutes, until tender.

Serve immediately, or cool and then reheat at serving time. Sprinkle with the parsley before serving.

Keep a few 20-ounce bags of frozen mixed vegetables in your freezer for vegetable stews and soups.