Julienne De Legumes Vegetables In Julienne Recipes

A VERY UPDATED VEGETABLE CHARTREUSE

Steps:

• Cut the cabbage core/stem end. Separate off 12-13 leaves (several will be extra), choosing the biggest, most beautiful. Boil a pot of water, and salt until it tastes like pleasant seawater. Cook separated leaves in two batches, 3-4 minutes each, removing when they are pliable with a sieve or tongs to a baking tray lined with cloths or a large colander. Let them drain until very dry.
• From the remaining cabbage, very finely slice two cups of leaves, leaving the thick central stem behind (save/freeze for vegetable soup). Add the 1 1/2 cups julienne celery and leaves and 1 teaspoon salt. Mix well, and leave sitting at room temperature for at least an hour and up to 2 hours, mixing occasionally.
• Combine 3 tablespoons butter and 1 of olive oil in a very large pan. Once butter is melted, add chopped onion, garlic, remaining celery and combined sage, rosemary and thyme, and mix well. Cook over medium heat, stirring regularly, until onion is just translucent. If it starts to brown or stick, add a few drops of water. Add all diced mushrooms, and stir occasionally, cooking 15-25 minutes until the mushrooms' liquid has all emerged and evaporated. Add 2 teaspoons salt. Mix through, add white wine and cook for another minute. Turn off heat. Add parsley/celery leaves and crème fraîche, and mix through. Remove to a bowl, and refrigerate.
• Rinse spinach in a large colander. Put a large pan over medium-high heat. Cook spinach in batches with only the water clinging to the leaves until they are completely wilted. Remove to a colander to cool. Put the spinach in a strong clean kitchen cloth, and squeeze well, until completely dry. Put leaves through a food processor until very well chopped (or chop finely by hand). In a small pan, heat 5 tablespoons butter in 1 tablespoon olive oil until butter has just begun to brown. Add chopped spinach and nutmeg. Add 1 teaspoon sea salt, then sherry. Cook a few moments, until sherry is absorbed. Turn off heat. Add Parmesan and mix.
• Preheat oven to 350. Lightly butter a 6- or 7-inch springform pan. Make sure the cabbage leaves are very dry. Put the prettiest cabbage leaf in the bottom of the pan, spreading it into a single layer. Trim any stem/central vein that overhangs. Use 5-7 more leaves to line the sides, pressing some of each leaf carefully into the bottom of the pan and the rest up the pan's side. There should be some leaf remaining overhanging the top. Continue, lightly overlapping the leaves, until sides are covered. Put a third of the mushroom mixture into the food processor, and blend to semi-smooth. Mix back into the rest of the mushrooms. Spread half the mushroom mixture evenly into the bottom of the pan, over the cabbage. Cover with an even layer of half the spinach. Drain the cabbage-celery slaw very well, pressing all the liquid. Spread the very dry slaw over the cabbage. Repeat with the remaining spinach, and then the remaining mushrooms. Cover the mushrooms with 1-3 more cabbage leaves, in a very thin layer, trimming to fit if necessary. Fold overhanging leaves to cover the bottom. Dot with remaining butter, divided. Put into the middle of the oven. Bake 30 minutes. Remove from oven, and let sit to cool for 5-10 minutes.
• Put a large plate over the cake pan. Invert the pan, and release the springform sides. Carefully remove the sides and top. Let the finished dish cool a few minutes more, then cut with a very sharp knife. Serve immediately, alone, or with a dollop of crème fraîche or ricotta on each serving.

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.

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.

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 POTATOES LYONNAISE

Steps:

• Peel potatoes and drop into cold water to prevent discoloration. Using shredding disk of food processor or hand grater, grate potatoes as finely as possible. There should be about six cups. Drop grated potatoes into basin of cold water and set aside.
• Cut the onion in half lengthwise. Cut each half crosswise into very thin slices. There should be about one cup.
• Heat oil in nonstick 10-inch or 11-inch skillet. When oil is hot, drain potatoes, pat dry and add them to skillet. Add salt and pepper. Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes. Add butter. Toss and stir. Continue cooking about 2 minutes. Add onions. Toss and stir to blend thoroughly. Continue cooking, tossing and stirring occasionally, about 2 minutes.
• Using back of wooden spoon, press potato mixture to flatten well. Cook over moderately high heat about 2 minutes or until browned on bottom.
• Invert a round plate slightly larger than circumference of the skillet on top of skillet. Quickly turn skillet over so potatoes fall into the plate. Slip potatoes browned side up, back into skillet. Press down with back of wooden spoon.
• Cook on second side until nicely browned, about 2 minutes. Serve immediately.

JULIENNE OF CARROTS WITH SNOW PEAS

Steps:

• Slice the carrots into julienne strips about 1 1/2 inches long.
• Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
• Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.