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Print Recipe
Julienne in Baked Vegetables Recipe
Familiar to us julienne look very original in baked vegetables. In addition, with vegetables, this dish becomes more useful. If you cannot find round zucchini, take the usual, oblong, cut into five-centimeter bars, remove the pulp and fill with julienne cylinders. This dish looks spectacular on the new year's table.
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
For julienne with mushrooms and chicken:
For julienne with shrimp:
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
For julienne with mushrooms and chicken:
For julienne with shrimp:
Instructions
  1. Ingredients.
    Ingredients.
  2. For julienne chicken with mushrooms: put the chicken leg in boiling water, bring to a boil, remove the noise and add the Bay leaf, black pepper peas, parsley stalks, carrots and salt. Remove heat to medium and cook for 45 minutes, so the chicken became very soft. Ready chicken cool down. The skin to remove the meat from the bones and cut into small pieces.
    For julienne chicken with mushrooms: put the chicken leg in boiling water, bring to a boil, remove the noise and add the Bay leaf, black pepper peas, parsley stalks, carrots and salt. Remove heat to medium and cook for 45 minutes, so the chicken became very soft. Ready chicken cool down. The skin to remove the meat from the bones and cut into small pieces.
  3. The second onion cut a quarter-rings and simmer in olive oil over low heat for 40 minutes to onions became very soft and almost dissolved in oil. Oil should be enough to keep the onion from drying out.
    The second onion cut a quarter-rings and simmer in olive oil over low heat for 40 minutes to onions became very soft and almost dissolved in oil. Oil should be enough to keep the onion from drying out.
  4. Mushrooms cut into small cubes and fry in olive oil over medium heat for 15 to 20 minutes, so that they are browned, and that the liquid came out. At the end of cooking, finely chop the garlic and add to the mushrooms.
    Mushrooms cut into small cubes and fry in olive oil over medium heat for 15 to 20 minutes, so that they are browned, and that the liquid came out. At the end of cooking, finely chop the garlic and add to the mushrooms.
  5. Zucchini and tomatoes wash and dry. Cut "hats" and remove the pulp. Chop the zucchini pulp and put it out in olive oil over medium heat for about 10 – 15 minutes. Leave the tomato pulp for julienne of shrimp.
    Zucchini and tomatoes wash and dry. Cut "hats" and remove the pulp. Chop the zucchini pulp and put it out in olive oil over medium heat for about 10 – 15 minutes. Leave the tomato pulp for julienne of shrimp.
  6. Add onions, zucchini and chicken to the mushrooms, salt, pepper and add a full tablespoon of flour, stir and cook for 2 minutes. Add mayonnaise and sour cream, stir and warm for another minute. Pour 1-2 ladles of broth, which boiled chicken. Stir, warm up for another minute. Julienne of chicken and mushrooms is ready.
    Add onions, zucchini and chicken to the mushrooms, salt, pepper and add a full tablespoon of flour, stir and cook for 2 minutes. Add mayonnaise and sour cream, stir and warm for another minute. Pour 1-2 ladles of broth, which boiled chicken. Stir, warm up for another minute. Julienne of chicken and mushrooms is ready.
  7. For julienne of shrimp: cut the onion into small cubes and fry in olive oil until transparent. Add the tomato pulp, salt, pepper and cook over medium heat for 5-7 minutes.
    For julienne of shrimp: cut the onion into small cubes and fry in olive oil until transparent. Add the tomato pulp, salt, pepper and cook over medium heat for 5-7 minutes.
  8. Add shrimp, finely chopped garlic and chopped parsley and simmer for 2 minutes.
    Add shrimp, finely chopped garlic and chopped parsley and simmer for 2 minutes.
  9. Mix the mayonnaise with the lemon juice and add the shrimp, season with salt and pepper and heat for another minute. Ready.
    Mix the mayonnaise with the lemon juice and add the shrimp, season with salt and pepper and heat for another minute. Ready.
  10. Fill zucchini with julienne of mushrooms and chicken, and tomatoes - julienne of shrimp. Vegetables sprinkle with grated cheese and bake in the oven with "caps" at 200C 7-8 minutes to melt the cheese. Serve hot.
    Fill zucchini with julienne of mushrooms and chicken, and tomatoes - julienne of shrimp. Vegetables sprinkle with grated cheese and bake in the oven with "caps" at 200C 7-8 minutes to melt the cheese. Serve hot.

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