Best 5 Julienne De Legumes Vegetables In Julienne Recipes

GLUTEN-FREE BASIL SALMON AND JULIENNE VEGETABLES

Steps:

• Spray 12-inch skillet with cooking spray without flour; add oil and heat over medium heat. Add bell pepper stir-fry; cook 2 minutes, stirring occasionally. Stir in zucchini.
• Place salmon, skin side down, in skillet, pushing down into vegetables if necessary. Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning. Pour broth over salmon and vegetables.
• Reduce heat to medium-low; cover and cook 8 to 10 minutes or until salmon flakes easily with fork. Remove salmon and vegetables from skillet with slotted spoon.

LEG OF LAMB WITH JULIENNED VEGETABLES

Steps:

• Preheat the oven to 350 degrees.
• Combine the julienned vegetables and place them in the center of the lamb. Roll the roast and tie it securely. Place in a roasting pan along with the garlic head. Season with salt and pepper.
• Roast for 35 minutes. Add the diced vegetables to the pan and roast another 10 minutes, or until the internal temperature of the meat reaches 125 degrees for rare, 130 degrees for medium rare. Remove the roast from the pan and keep in a warm place.
• Add the flour to the pan and cook over high heat for two minutes, stirring constantly. Add two cups of water to the pan to deglaze, scraping the bottom. Simmer for 10 minutes, stirring occasionally, and adjust the seasonings. Strain.
• Cut the roast into thin slices. When ready to serve, spoon some sauce over the meat and serve the remaining sauce on the side.

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 VEGETABLE SALAD WITH LEMON DRESSING

Steps:

• In a medium bowl mix all vegetables together.
• In a small bowl mix all dressing ingredients together.
• Pour dressing over vegetables and toss to blend dressing into vegetables.
• Add salt and pepper to taste.
• Cover and refrigerate until well chilled for around 2 hours.

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.