Best Julienne De Legumes Vegetables In Julienne Recipes

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JULIENNE DE LEGUMES (VEGETABLES IN JULIENNE)



Julienne de Legumes (Vegetables in julienne) image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 small zucchini, about 3/4 pound
2 medium-size white turnips, about 6 ounces, peeled
2 carrots, about 1/2 pound, trimmed and scraped
Salt to taste
3 tablespoons butter
Freshly ground pepper to taste
2 tablespoons finely chopped shallots

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.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams

JULIENNE OF WINTER ROOT VEGETABLES



Julienne of Winter Root Vegetables image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 medium onion, cut into fine julienne
2 medium parsnips, peeled, cored and cut into 2 x 1/4inch julienne
2 medium carrots, peeled and cut into 2 x 1/4inch julienne
8 ounces peeled white turnip, cut into 2 x 1/4 inch julienne
Salt, sugar and freshly ground black pepper
Juice of 1 large lime

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.

HERBED JULIENNED VEGETABLES



Herbed Julienned Vegetables image

This is a beautiful and tasty way to make your diners pay attention to their vegetables! The combination of carrots, celery and turnip provides a mild but flavorful side dish. Take advantage of the seasons, altering the herbs and vegetables to follow your inspiration - tender asparagus spears with chives or chervil in the spring or wild mushrooms with rosemary in the fall.

Provided by Sandi From CA

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 bunch fresh tarragon (or herbs of your choice)
3 tablespoons butter
2 medium carrots
3 celery ribs
1 medium turnip
salt and pepper

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.

Nutrition Facts : Calories 102.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 141.5, Carbohydrate 5.8, Fiber 1.9, Sugar 3.2, Protein 0.9

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