HERBED JULIENNED VEGETABLES
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
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
JULIENNE OF VEAL/POULTRY/PORK (MICROWAVE)
The original recipe called for raw veal. I have changed it to use leftovers, add color and create more sauce. The fun here is that you can use other spices or herbs in place of nutmeg, add more veggies, whatever suits.
Provided by duonyte
Categories Veal
Time 28m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a microwave safe casserole or baking pan, place 1 tbl. butter. Microwave on High for 30 seconds. Add the green onion, mushrooms, and bell pepper, stir, and microwave on High for 3 minutes, stirring once.
- Add the julienned meat, and cook an additional 2 minutes, stirring once.
- With a slotted spoon, remove all the solids from the pan and set aside. Pour the juice into a measuring cup and add enough water or broth to make 1/2 cup.
- Put 1 tbsp butter in the pan and stir in the flour completely. Cook for 1 minute on High. Gradually whisk in the juices, wine and half-and-half or cream. Return to the microwave and cook for 3 minutes, stirring after each minute.
- Stir in the meat and veggies, add a couple of gratings of whole nutmeg, and salt and pepper to taste. Cook on High for 2 minutes or until heated through.
- Serve over hot noodles or rice. Sprinkle with minced parsley, if desired.
Nutrition Facts : Calories 365.9, Fat 20.7, SaturatedFat 11.6, Cholesterol 110.1, Sodium 164, Carbohydrate 10.9, Fiber 1.5, Sugar 2.7, Protein 29
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.
SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
JULIENNE SCALLOPED POTATOES
I make this at least twice a month, an easy scalloped potatoe dish that you can make into a traditional French gratin by adding 1 teaspoon each dried thyme and minced garlic and replace the Cheddar with Gruyere Cheese. You can also replace the whipping cream with 3/4 cup fat-free chicken broth making this a lighter, more healthful dish - without sacrificing the taste.
Provided by Porfavorcorona
Categories Low Protein
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Cut the potatoes onto julienne strips.
- Place in a greased 2-quart casserole.
- Sprinkle with salt and pepper.
- Cover with foil and bake for 45 minutes or until tender.
- Heat whipping cream and butter in a saucepan until butter melts.
- Pour over potatoes.
- Sprinkle with Cheddar cheese.
- Bake, uncovered, for 15 minutes longer or until lightly brown.
- Remove from the oven and sprinkle with parsley.
- Serve hot.
Nutrition Facts : Calories 429.6, Fat 28.2, SaturatedFat 17.6, Cholesterol 91.3, Sodium 546.9, Carbohydrate 38.5, Fiber 4.7, Sugar 1.8, Protein 7.6
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