Best 7 Julienne De Legumes Vegetables In Julienne Recipes

QUICK JULIENNED VEGETABLE SAUTE RECIPE - (4.6/5)

Steps:

• Using my vegetable peeler, I "julienned" each vegetable. In a skillet, heat olive oil on medium heat. Add garlic and vegetables and cook for less than a minute until just tender, but not overcooked.

JULIENNE DE LEGUMES (VEGETABLES IN JULIENNE)

Steps:

• Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-inch wide julienne strips.
• Prepare the turnips in the same manner, cutting them into julienne strips.
• Cut the carrots in half crosswise. Prepare them as you did the zucchini and turnips.
• Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes.
• Add the turnips and let simmer one minute. Drain quickly.
• Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.

JULIENNE OF WINTER ROOT VEGETABLES

Steps:

• In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
• Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
• Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.

JULIENNED SUMMER VEGETABLE MEDLEY

Steps:

• In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender.

HERBED JULIENNED VEGETABLES

Steps:

• Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them.
• With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long.
• Make a parchment paper lid to fit the saute pan: Fold a square of parchment in half, triangularly, then in half again. Fold it over once or twice more to form a slender cone.
• Holding the paper cone over the pan with the tip hovering over the center, use the edge of the pan as a gauge to cut the cone. (Alternately trace a circle around an inverted saucepan onto the paper and cut the just inside the circle so that it will fit inside the saucepan).
• Unfold the paper round.
• Warm the butter until soft and brush a little over the paper round. Heat the remaining butter in the saute pan. Add the vegetable julienne and the herbs. Salt and pepper to taste and stir.
• Set the paper round on the vegetables, butter-side down. Cover the pan with the lid and cook over low heat, stirring occasionally, until the vegetables are crisp-tender, 15-20 minutes, taking care not to burn them.
• Serve immediately.

LEG OF LAMB WITH JULIENNED VEGETABLES

Steps:

• Preheat the oven to 350 degrees.
• Combine the julienned vegetables and place them in the center of the lamb. Roll the roast and tie it securely. Place in a roasting pan along with the garlic head. Season with salt and pepper.
• Roast for 35 minutes. Add the diced vegetables to the pan and roast another 10 minutes, or until the internal temperature of the meat reaches 125 degrees for rare, 130 degrees for medium rare. Remove the roast from the pan and keep in a warm place.
• Add the flour to the pan and cook over high heat for two minutes, stirring constantly. Add two cups of water to the pan to deglaze, scraping the bottom. Simmer for 10 minutes, stirring occasionally, and adjust the seasonings. Strain.
• Cut the roast into thin slices. When ready to serve, spoon some sauce over the meat and serve the remaining sauce on the side.

JULIENNE DE LEGUMES (VEGETABLES IN JULIENNE)

Steps:

• 1. Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-inch wide julienne strips. 2. Prepare the turnips in the same manner, cutting them into julienne strips. 3. Cut the carrots in half crosswise. Prepare them as you did the zucchini and turnips. 4. Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes. 5. Add the turnips and let simmer one minute. Drain quickly. 6. Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.