Julien is a vegetable. Julien's preparation: recipe

Today, French cuisine has become very popular . Not an exception became and julienne vegetable, the feature of which is a special cutting of products with thin straws or rings, intended for the preparation of soups, sauces and second courses. Such preparation of vegetables allows to receive a gentle consistency, and also to accelerate readiness of dishes. So, under a julienne it is often meant a salad, which includes thinly sliced vegetables, or soup (okroshka). In the Russian cuisine, this dish is served by mushrooms baked with cheese crust in sour cream. However, consider in more detail what julien is, the photo of which is attached.

Julienne from pumpkin and carrots

Ingredients: four hundred grams of pumpkin, one hundred grams of carrots, one hundred grams of mayonnaise and hard cheese, twenty grams of chives, one celery stalk, one onion, and two tablespoons of butter, one spoon of chopped basil, one spoon of Horseradish sauce , Salt to taste.

Preparation

Before you prepare the julienne, you need to grate the pumpkin or cut into strips, add the sauce, mayonnaise and basil, salt to taste. Chopped onion fry in oil together with a portion of grated carrots, put into a coconut, 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 cut into strips, chive-onion - slices, mix and put on a dish with a ready julienne.

Julienne with champignons: a recipe for classic

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.

Preparation

First zucchini cut into small cubes, put in a frying pan, where they pre-pour a little oil, and fry about five minutes. Then add chopped onions and finely chopped mushrooms, continue to cook for another ten minutes, then remove from the plate. Sour cream is mixed with flour, a small cup of water is added in small portions. This mixture is added to vegetables, spread it into a coconut, sprinkle with grated cheese and put in the oven to bake until a ruddy crust forms.

Julienne with vegetables and cheese

Ingredients: two hundred grams of suluguni cheese, five tomatoes, one stalk of leek, half red onion, one clove of garlic, mushrooms, salt, spices and greens to taste.

Preparation

According to this recipe, the preparation of julienne does not take much time and is a simple matter. To do this, all the ingredients are cut and stewed for fifteen minutes over a small fire. Then the vegetable mass is transferred to the dishes, add grated cheese and mix. This mixture is put in molds, a so-called suluguni hat is built from above, baked for ten minutes. The prepared dish is served hot. It turns out juicy and delicious enough.

Julienne from vegetables: a simple recipe

Ingredients: two eggplants, one bunch of cilantro, fifty grams of butter, two squashes, one onion, two hundred grams of cream, one spoon of sour cream, one hundred grams of Parmesan cheese, and one spoonful of Provencal herbs, three grams of salt.

Preparation

Before you prepare the julienne, you need to pass the onion until soft in cream butter. Then zucchini and aubergines are washed, cleaned and cut into strips, added to onions and stewed for about seven minutes, covered with a lid, not forgetting to stir. Cream is mixed with sour cream in a saucepan, add herbs, salt and spices, mix well. Vegetables are poured with cream and stew for about seven minutes. During this time, the mass should slightly thicken. Cheese rub on grater, greens cut, all this is mixed. Julien put in a ceramic form, sprinkle with cheese mixture, put in an oven and bake for about eight minutes. During this time, a ruddy crust should form. Then the dish is taken out and served on the table.

Julienne with broccoli and potatoes

Ingredients: four hundred grams of broccoli, one hundred and fifty grams of fatty cream, one hundred and fifty grams of hard cheese, forty grams of olive oil, four mushrooms, three potatoes, one sweet pepper, salt and spices to taste.

Preparation

It should be noted that the preparation of julienne according to this recipe does not seem complicated. First cabbage is disassembled on the inflorescence and boiled in salted water along with the peeled potatoes. Then they cut into cubes, pepper, onions and mushrooms finely shred and fry in oil. All these components are mixed, salted and peppered, poured with cream and stew until the mass thickens. Vegetable mass is put in a ceramic form, sprinkled with cheese and baked for fifteen minutes in the oven.

Julien Vegetable with ham and cabbage

Ingredients: four hundred grams of cauliflower, two hundred grams of ham, one hundred and fifty grams of cream or fatty milk, three eggs, four spoons of grated Parmesan cheese, two spoons of flour, six spoons of grated hard cheese, salt and spices to taste.

Preparation

Cabbage is disassembled on inflorescences and boiled for ten minutes in salted water. Then it is put into a bowl, add eggs, flour and cream (milk), Parmesan cheese, salt and spices, all beaten with a blender until a homogeneous consistency. In this mass, put the diced ham, mix it, put it in a ceramic mold, sprinkle with cheese and bake for forty-five minutes in a well-heated oven. After a while, the julienne of vegetable will be ready for consumption.

Julienne with vegetables and mushrooms in pots

Ingredients: four hundred grams of chicken fillet, three hundred grams of champignons, 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.

Preparation

First, mushrooms and onions shred, cut the fillets into small pieces, sweet pepper - straws, carrots - circles, cheese rubbed on grater. When everything is ready, start to prepare the julienne from the mushrooms in the pots. For this, the fillets, onions and mushrooms are mixed, fried in butter until half cooked. Then the mass of salt and pepper, add to it all the other ingredients, except cheese, as well as cream, mix everything well. In pre-prepared pots put this mixture and put it to bake for thirty minutes in the oven. After this, the pots are taken out, the julienne is sprinkled with grated cheese and again put into the oven for fifteen minutes. The prepared dish is served hot.

Salad of vegetable "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 twenty grams of green beans, one sweet yellow pepper, and one hundred twenty grams of broccoli, one zucchini, half cup Bean sprouts; Two tablespoons of curry paste, four tablespoons of soy sauce, one spoonful of rice vinegar, one spoonful of brown sugar, ten sheets of basil, three hundred and fifty grams of rice noodles.

Preparation

Salad "Julien Vegetable" is prepared very simply. To do this, in oil, tofu cheese is fried until it turns brown on all sides. Then they put it on a napkin. In the frying pan, put the carrots, chopped garlic and onion rings, cut into strips, fry for two minutes. Then add broccoli, zucchini and red bell peppers cut into thin strips and give one minute. Further to this mass add bean sprouts, curry, sauce, sugar, vinegar and basil, cook for another half a minute. Noodles are boiled in salted water and thrown into a colander. She is then laid out on a platter, Tophu cheese and vegetables are placed on top, decorated with basil leaves and served to the table.