Julienne in Baked Vegetables Recipe
Julienne, familiar to us, looks very original with baked vegetables. In addition, with vegetables, this dish becomes more useful. If you can’t find round zucchini, take ordinary, oblong ones, cut into five-centimeter cubes, remove the pulp and fill with cylinders for julienne. This dish looks spectacular on the New Year’s table.
Servings Prep Time
2 10minutes
Cook Time
60minutes
Servings Prep Time
2 10minutes
Cook Time
60minutes
Ingredients
For julienne with mushrooms and chicken:
For julienne with shrimp:
Instructions
  1. Ingredients.
  2. To prepare julienne chicken with mushrooms: put the chicken leg in boiling water, bring to a boil, remove from heat and add bay leaf, black pepper peas, parsley stalks, carrots and salt. Turn the heat down to medium and cook for 45 minutes to make the chicken very soft. Cool the finished chicken. Remove the skin, separate the meat from the bones and cut into small pieces.
  3. Cut the second onion into quarter rings and simmer in olive oil over low heat for 40 minutes, so that the onion becomes very soft and almost dissolved in oil. There should be enough oil so that the onion does not dry out.
  4. Cut the mushrooms into small cubes and fry in olive oil over medium heat for 15-20 minutes so that they are browned and the liquid comes out. At the end of cooking, finely chop the garlic and add to the mushrooms.
  5. Wash and dry the zucchini and tomatoes. Cut off the “caps” and remove the pulp. Finely chop the zucchini pulp and simmer in olive oil over medium heat for about 10-15 minutes. Leave the tomato pulp for the shrimp straws.
  6. Add the onion, zucchini and chicken to the mushrooms, season with salt, pepper and add a full tablespoon of flour, stir and cook for 2 minutes. Add mayonnaise and sour cream, stir and warm up for another minute. Pour in 1-2 ladles of broth in which the chicken was cooked. Stir, warm up for another minute. Julienne of chicken and mushrooms is ready.
  7. For julienne shrimp: cut onion into small cubes and fry in olive oil until transparent. Add the tomato pulp, season with salt and pepper and cook over medium heat for 5-7 minutes.
  8. Add the shrimp, finely chopped garlic and chopped parsley and simmer for 2 minutes.
  9. Mix mayonnaise with lemon juice and add shrimp, season with salt and pepper and warm up for another minute. Ready.
  10. Fill the zucchini with mushroom and chicken straws, and tomatoes with shrimp straws. Sprinkle the vegetables with grated cheese and bake in the oven with “caps” at a temperature of 200C for 7-8 minutes so that the cheese melts. Serve hot.
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