Today, French cuisine has become very popular . Vegetable julienne was not an exception, the peculiarity of which is a special cutting of products with thin straws or rings, intended for cooking soups, sauces and main dishes. This preparation of vegetables allows you to get a delicate texture, as well as speed up the readiness of dishes. So, julienne often means a salad, which includes finely chopped vegetables, or soup (okroshka). In Russian cuisine, mushrooms baked under a cheese crust in sour cream appear under this dish. However, let us consider in more detail what constitutes a julienne, whose photo is attached.
Pumpkin and Carrot Julienne
Ingredients: four hundred grams of pumpkin, one hundred grams of carrots, one hundred grams of mayonnaise and hard cheese, twenty grams of chives, one stalk of celery, one onion, as well as two tablespoons of butter, one spoon of chopped basil, one spoon of horseradish sauce ” , salt to taste.
Cooking
Before you cook julienne, you need to grate the pumpkin or cut into strips, add the sauce, mayonnaise and basil, add salt to taste. Chopped onions are fried in oil along with a portion of grated carrots, put in a coconut bowl, top with a vegetable mixture, sprinkle with cheese and bake for twenty-five minutes in a well-heated oven. Celery and the rest of the carrots are cut into strips, chives, sliced, mix and put on a dish with ready-made julienne.
Champignon Julien: a classic recipe
Ingredients: one onion, one zucchini, one hundred grams of hard cheese, four hundred grams of sour cream, five hundred grams of mushrooms, two tablespoons of flour, salt and pepper to taste.
Cooking
First, the zucchini is cut into small cubes, put in a pan, where previously a little oil is poured, and fried for about five minutes. Then add chopped onions and thinly sliced mushrooms, continue cooking for another ten minutes, then remove from the stove. Sour cream is mixed with flour, and one glass of water is added in small portions. This mixture is added to the vegetables, spread it in a coconut bowl, sprinkled with grated cheese and put in the oven to bake until a golden crust forms.
Julienne with vegetables and cheese
Ingredients: two hundred grams of suluguni cheese, five tomatoes, one stalk of leek, half a red onion, one clove of garlic, mushrooms, salt, spices and herbs to taste.
Cooking
According to this recipe, cooking julienne does not take much time and is simple. To do this, cut all the ingredients and simmer for fifteen minutes over low heat. Then the vegetable mass is transferred to the dishes, grated cheese is added and mixed. This mixture is put into molds, a so-called suluguni hat is built on top, ten minutes bake. Serve the finished dish hot. It turns out juicy and quite tasty.
Julienne from vegetables: a simple recipe
Ingredients: two eggplants, one bunch of cilantro, fifty grams of butter, two zucchini, one onion, two hundred grams of cream, one spoonful of sour cream, one hundred grams of Parmesan cheese, as well as one spoonful of Provencal herbs, three grams of salt.
Cooking
Before you cook julienne, you need to pass the onions until soft in butter. Then the zucchini and eggplant are washed, peeled and cut into strips, add them to the onion and stew for about seven minutes, covered with a lid, not forgetting to stir. The cream is mixed with sour cream in a saucepan, add herbs, salt and spices, mix well. Pour the vegetables with cream, stew for about seven minutes. During this time, the mass should slightly thicken. Cheese is grated, chopped greens, all mixed. Julien is put in a ceramic mold, sprinkled with cheese mixture, put in an oven and baked for about eight minutes. During this time, a golden crust should form. Then the dish is taken out and served on the table.
Julien with broccoli and potatoes
Ingredients: four hundred grams of broccoli, one hundred and fifty grams of fat cream, one hundred and fifty grams of hard cheese, forty grams of olive oil, four mushrooms, three potatoes, one bell pepper, salt and spices to taste.
Cooking
It should be noted that the preparation of julienne according to this recipe does not seem complicated. First, cabbage is sorted into inflorescences and boiled in salt water along with peeled potatoes. Then they are diced, peppers, onions and mushrooms finely chopped and fried in oil. All these components are mixed, salted and pepper, poured with cream and stew until the mass thickens. The vegetable mass is put in a ceramic form, sprinkled with cheese and baked for fifteen minutes in the oven.
Vegetable julienne with ham and cabbage
Ingredients: four hundred grams of cauliflower, two hundred grams of ham, one hundred and fifty grams of cream or fat milk, three eggs, four tablespoons of grated Parmesan cheese, two tablespoons of flour, six tablespoons of grated hard cheese, salt and spices to taste.
Cooking
Cabbage is sorted into inflorescences and boiled for ten minutes in salt water. Then it is transferred to the dishes, eggs, flour and cream (milk), Parmesan cheese, salt and spices are added, everything is whipped with a blender to a homogeneous consistency. In this mass, put the diced ham, mix it, place in a ceramic form, sprinkle with cheese and bake for forty-five minutes in a well-heated oven. Over time, the vegetable julienne will be ready to eat.
Julienne with vegetables and mushrooms in pots
Ingredients: four hundred grams of chicken, three hundred grams of mushrooms, one hundred grams of hard cheese, one hundred and fifty grams of onions, one hundred grams of cream, two carrots, four sweet peppers, one can of olives, vegetable oil.
Cooking
First, chop the mushrooms and onions, cut the fillets into small pieces, sweet pepper - into strips, carrots - into slices, and grate the cheese. When everything is prepared, they begin to prepare julienne from mushrooms in pots. For this, fillets, onions and mushrooms are mixed, fried in oil until half cooked. Then the mass is salted and pepper, all the other components are added to it, except for cheese, as well as cream, everything is well mixed. In pre-prepared pots put this mixture and set to bake thirty minutes in the oven. After that, the pots are removed, julienne sprinkled with grated cheese and put back in the oven for fifteen minutes. The finished dish is served hot.
Vegetable salad "Julien"
Ingredients: four tablespoons of vegetable oil, two hundred and forty grams of Tofu cheese, one red bell pepper, four onions, one clove of garlic, two carrots, one hundred and twenty grams of green beans, one sweet yellow pepper, and one hundred and twenty grams of broccoli, one zucchini, half a glass bean sprouts; two tablespoons of curry paste, four tablespoons of soy sauce, one spoon of rice vinegar, one spoon of brown sugar, ten sheets of basil, three hundred and fifty grams of rice noodles.
Cooking
Salad "Julien Vegetable" is prepared very simply. To do this, Tofu cheese is fried in oil until it turns brown on all sides. It is then transferred to a napkin. Put carrots, chopped garlic and half onion slices into a pan, fry for two minutes. Then they add broccoli, zucchini and red bell pepper, chopped into thin strips, give one minute. Further to this mass add bean sprouts, curry, sauce, sugar, vinegar and basil, cook another half a minute. Boil the noodles in salt water and lay them in a colander. It is then laid out on a dish, placed on top of Tofu cheese and vegetables, decorated with basil leaves and served at the table.