How to serve homemade julienne

“His Majesty Julien” in “BUSH”

Category: Snacks Sandwiches Tartlets, vol-au-vents

On any festive table, julienne takes the most honorable place, but what to do when there are no cocotte makers, and you really want to please your guests with julienne... Tartlets really help me out, in this case they are Boucher (a type of tartlet), you can make them yourself, or you can not bother and buy them ready. They are convenient to take with you on a picnic, the julienne tartlets are very tasty, the crispy dough of the baskets and the delicate mushroom filling in a creamy sauce - mmmmm... what could be tastier? I would like to offer you a budget option for julienne with milk. This julienne is in no way inferior in taste to that cooked with cream or sour cream.

To summarize

Julienne with chicken and mushrooms can be prepared not only in the oven, but also in a slow cooker. At the same time, according to reviews, in the second case the dish turns out richer and much more aromatic. One of the advantages of this recipe is that it is not very high in calories (125 kcal per 100 grams).

Another advantage is that julienne can be used as an independent dish, or as a side dish. This recipe goes well with potatoes and buckwheat; you can try using it with pasta. Well, in general, you can and should experiment in cooking. In any case, julienne with chicken and mushrooms is liked by many, it is not for nothing that it is one of the most common in the world. Share your opinion about this recipe in the comments.

Alas, not all of our compatriots know how to cook julienne with chicken and mushrooms. But this is just a godsend: on the one hand, you can always serve it on a festive table, being considered an experienced cook, and on the other hand, the preparation not only does not take too much time, but is generally simple. Even a person who has never cooked complex dishes before can easily master the recipe for making julienne with chicken and mushrooms.

What to serve the food with?

What to serve with julienne? This worries many, especially when serving a dish on a holiday table. Keep in mind that julienne in the traditional sense is a cold or hot appetizer, so it is served independently. But still, if you want to serve food with additional ingredients, then the most common side dishes include:

mashed potatoes;
boiled rice;
various porridges (buckwheat, wheat, oatmeal, pearl barley);
various vegetable salads.

Among the drinks, you cannot ignore tea, coffee, juice and alcoholic drinks. They will complement the food, making its taste more intense.

If desired, the julienne can be heated either in a frying pan or in the microwave. It will also be tasty and appetizing.

Julienne according to the recipe you choose is a tasty, healthy, appetizing and aromatic delicacy. The food cannot but delight with its exquisite taste and attractive appearance. And to take extra care of the attractiveness of the julienne, you can decorate it with herbs, a mesh of sauce, cheese, pomegranate seeds or whole seafood. It all depends on the type of julienne you prepared.

You can pay attention to the simple step-by-step recipes we offer with photos, according to which the preparation of a delicious dish will seem simple and will definitely be successful. It's time to start cooking!

Grace and elegance

Preheat the oven again to the same 200C. All content is almost ready. Basically, you just need to heat everything together and melt the cheese. Therefore, we put the baking sheet in the middle position and wait 10 minutes until a cheese crust forms and starts to form those delicious bubbles. The very top of the bubbles may even turn dark brown, this will only add picturesqueness to the dish.

If you are already committed to grace and elegance, do not forget to prepare curlers, which must be placed on the handles of the cocotte makers after they are removed from the oven.

Serve the julienne immediately, and the cocottes will be hot. With a papillot, any lady pleasant in all respects will be able to take the cocotte maker by the handle with her left hand, beautifully put her little finger aside and with her right hand, no less gracefully, pick out the cheese with a cupronickel coffee spoon - teacups are too large for julienne, don’t be mistaken in the little things.

Serving julienne to your guests is an undoubted step up the social ladder, so take a closer look at comme il faut and de rigueur.

Other master classes:

How to make chicken

The recipe for kurnik goes back so far into the darkness of centuries that even the very first Russian cookbooks of the 18th century were at least three hundred years late. A very old idea. See below.

Onion soup

Onion soup is one of the cult creations of French cuisine; various apocrypha tell it of monarchical origin. See below.

Pumpkin soup

One of the traditional culinary applications of pumpkin has been pumpkin soup for centuries, the recipe for which is simple, like the plant itself, but has grown over the years. See below.

Homemade mayonnaise

Mayonnaise has already become such a byword in culinary circles that it is somehow inappropriate for a decent person to write about it. Meanwhile, stupid. See below.

How to cook pea soup

A little girl I know called it “pea soup,” and I especially like that name. In Great Rus', peas have also always been loved. See below.

How to cook and how to serve julienne

Here is the simplest recipe for making “real” julienne (read cocotte)…

For one serving you will need the following ingredients:

50 grams of fresh champignons
50 grams chicken breast (raw)
Tablespoon sour cream
A heaped teaspoon of grated cheese
Salt, pepper and other spices to taste

Boil chicken and mushrooms separately. Cool and cut into julienne (don’t forget that julienne is a thin strip!). Salt, season with spices, mix with sour cream and place in cocotte makers. Sprinkle cheese on top, place in a hot oven and bake over medium heat for ten minutes or a little more. As soon as the cheese crust has formed, the dish is ready.

The julienne should be served before the main course, hot, right in the cocotte maker. It is placed on a snack plate covered with a napkin, and a paper tube is put on the handle (so as not to get burned). While eating, the handle turns to the left - then you will not disturb yourself and those sitting opposite. No knife or fork is used; a small coffee spoon is used for julienne. Usually they serve not bread, but croutons.

That, in fact, is the whole story. Prepare julienne without misconceptions and bon appetit!

With curd cheese

Time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 189 kcal per 100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

The appetizer will acquire a delicate creamy taste if you make julienne not with hard, but with soft or curd cheese. If there are no cocotte makers, it is baked in small pots. The only condition is that they cannot be covered with lids, otherwise the cheese crust will not turn out as golden and beautiful as in the photo. The meat is not cut, but separated into fibers by hand to give an interesting texture.

Ingredients:

chicken fillet – 360 g;
soft cheese – 390 g;
curd cheese – 220 g;
champignons – 410 g;
sour cream – 510 ml;
onions – 2 pcs.;
vegetable oil – 20 ml;
spices - to taste.

Cooking method:

Immerse the champignons in boiling salted water for 10 minutes.
Cool, cut into strips. Fry in a frying pan until tender along with chopped onion.
Boil the fillet and separate it into fibers. Combine with onions and mushrooms.
Distribute the mixture among cocotte makers and place pieces of curd cheese on top.
Mix soft cheese with sour cream.
Pour the sauce over the contents of the cocotte makers and level.
Bake until golden brown.

Galette “Russified Frenchman”

Category: Baking Dough products Open pie, tart

Why this name? Anticipating such a question, I answer with the words of my friend Elena Elayzik from LiveJournal. “Julienne is a French word; this word is usually used to describe the method of cutting vegetables into strips. Vegetables cut in this way are used to make soup. But the dish “mushroom julienne” is already a Russian invention. The legendary julienne with mushrooms was ordered with yeast pancakes at the buffet of the Kremlin Palace of Congresses, and then they talked about it to all their friends for a long time and with a breath. Mushroom julienne is a delicious hot appetizer, and with the addition of chicken it is a complete and satisfying dish for lunch or dinner.” I’ve been preparing this dish for a very long time, but this time I decided to get creative and put the julienne in a galette - truly a miracle of French cuisine!!! Thin, crispy, melt-in-your-face dough and lots of juicy and flavorful filling! mmmmmm... How delicious it is!!! What a long time to say! It’s better to cook and pamper your dear and loved ones! Highly recommend.

What mushrooms are suitable for julienne?

Most often, people who are interested in how to cook julienne with mushrooms and chicken see champignons in recipes. However, this does not mean that they are best suited for the dish - simply champignons are by far the most common and affordable.

Experienced housewives, if possible, will choose porcini mushrooms; julienne with chicken and mushrooms with cream turns out to be especially tender and tasty. Some chefs use chanterelles; they are not only very aromatic mushrooms with an exquisite taste, but also a very healthy product.

If you don’t have any porcini mushrooms or chanterelles on hand, you can use champignons, especially since the classic preparation of julienne with chicken and mushrooms involves the use of these particular mushrooms.

Such a different julienne

An unfamiliar name always encourages you to find out what is hidden behind it. Julienne is the name given to dishes with so many different ingredients that the one who is going to cook it is amazed. Some sources indicate that this dish is exclusively mushroom. In cookery books there are many recipes that do not include mushrooms at all, but the dish is still called julienne.

French chefs use this word to call finely chopped vegetables for soup, and the dictionary records the meaning as a method of cutting food: into strips.

In the minds of a restaurant visitor, julienne is a dish of finely chopped onions, fried until translucent, and finely chopped mushrooms (champignons, porcini, chanterelles). Some chicken is expected.

These ingredients are poured with sauce: sour cream, bechamel, and sometimes mayonnaise is added. The components of the dish are stewed, placed in special dishes - cocotte makers, sprinkled with grated hard cheese and baked in the oven until golden brown.

Preparation:

Finely chop the chicken fillet and mushrooms.
Heat oil in a frying pan and fry the onion for 5 minutes. Add mushrooms and fry for 10 minutes. Add chicken, stir and fry for another 10 minutes.
Sprinkle the chicken and mushrooms with flour and fry until the flour turns beige. Add sour cream. Salt and pepper. Stir and simmer covered for 5 minutes.
Place the resulting mixture in clay pots, sprinkle with grated cheese and bake in an oven preheated to 200 degrees for 15 minutes.

The delicious dish is ready! But to make it really tasty, you need to know some subtleties.

Julien in Russia

In Russia, julienne is used to call anything but cutting vegetables. Most often, this term refers to something between “French-style meat” and mushrooms in sour cream. A very common misconception, not only among housewives, but also among chefs. We generally believe that julienne is a portioned dish with either chicken, or mushrooms, or both at once, with sauce and cheese. The fact that for this “julienne” you need to cut vegetables in a special way is not mentioned in the recipes, nor is it mentioned that you need a creamy sauce or a sauce with the addition of yolk - in our country, either everything is replaced with mayonnaise, or the ingredients are added “disassembled” form.

Of course, julienne in this version has nothing in common with French cuisine, either in the method of preparation or in cutting, but “julienne in Russian” also has a right to exist. This dish is very popular in home cooking, in restaurants, and on the holiday table.

No mushrooms with seafood

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 244 kcal per 100 g.
Purpose: snack.
Cuisine: Mediterranean.
Difficulty: medium.

The advantage of the recipe with seafood is that such a julienne will surprise even the capricious gourmet and any innovative cook. It will not evoke associations with a tasty but already familiar dish that many remember from childhood. It is better to choose large shrimps - they are more juicy. If the size of the cocotte maker allows, it is advisable not to grind them. By adding oregano, basil, and thyme to the appetizer, you can give it a special Mediterranean character.

Ingredients:

mussels – 220 g;
shrimp – 220 g;
cream – 240 ml;
sour cream – 110 ml;
butter – 45 g;
onions – 2 pcs.;
flour – 110 g;
cheese – 210 g;
spices - to taste.

Cooking method:

Clean the shrimp and mussels.
Chop the onion and fry in butter.
Add flour, cream, sour cream, spices.
Add seafood to the pan and stir. Remove from the stove.
Distribute the mixture among the cocotte bowls.
Grate cheese on top.
Bake for 5-7 minutes.

Coho salmon with julienne “For you”

Category: Hot dishes Fish and seafood dishes Hot fish dishes

For you, for you, for you I want to be the best, I am ready to go around all earthly paths, I am ready to swim across all seas... Believe me, believe me, believe me, I can, loving with all my heart, get stars from the sky so that the only one become For you, for you, for you!!!

It was this old song of my youth that I sang when I prepared dinner for my beloved husband today. It was for him that I tried to make him come home from work tired and say: “Give me this evening.”

Fish Shrimp Champignons Cream Dry white wine Mustard Hard cheese Marinade Salt Black pepper Vegetable oil Onion Dill

Julienne with mushrooms: classic recipe in the oven

Hot appetizer – mushroom julienne with a fragrant crust. The name alone makes you want to pry up the crust with a spoon and, dipping it into the filling, lick it immediately. And, of course, have a mushroom snack. If you have noble mushrooms, use them, you won’t regret it, or a more budget-friendly option is champignons. They are now available all year round.

Ingredients:

champignons – 500g;
cream – 100g;
hard cheese – 100g;
butter – 30g;
sunflower oil – 2 tbsp;
salt;
ground black pepper - to taste.

Recipe for julienne with mushrooms and cheese

Wash and dry the champignons. Cut into slices or cut into strips. I prefer plates.
Heat the vegetable oil and fry the champignons over medium heat until the moisture evaporates.
Pour in the cream, mix, salt and pepper. Continue cooking the mushroom mixture over the heat for 10-15 minutes. Keep in mind that everything will also be baked. Don't overcook.
Ceramic molds (cocotte makers) are suitable for baking julienne in the oven. It is better to grease them with butter. Place the mushroom mixture in them and evenly add the remaining liquid in the pan to each cocotte.
Grate the cheese and sprinkle it on top. Preheat the oven to 180°C and place the cocotte makers for 20-30 minutes. Keep an eye on your oven. They all bake differently.

So our julienne with a delicate creamy sauce is ready. Believe and check.

Prefabricated parts

All that remains is to assemble the workpiece. The cocotte makers need to be greased from the inside with oil to prevent overcooking. Place chicken meat cut into julienne, that is, into strips - the pieces should be small, but noticeable - put mushrooms on top with or without onions, pour in sour cream and sprinkle with grated cheese.

The cheese should be hard. At the Palace of Conventions they used “Swiss” or even the more expensive “Soviet”; in our conditions of globalization, I would recommend “Gruyère”, “Comte” or at least “Emmenthaler”. They all give a beautiful golden brown crust and excellent bubbles, this is important.

Ingredients and how to cook

This champignon julienne of French cuisine can be prepared from both fresh and canned mushrooms. I personally consider this recipe to be the simplest and easiest to follow. Non-meat eaters will be satisfied, because the dish contains no chicken, no sausages, or any meat at all. We clean and wash the champignons, and then cut them into thin slices. Place in heated butter in a frying pan and fry until done. Separately, fry the flour in butter, stirring thoroughly so that no lumps form. Now mix the flour into the mushrooms and mix well. Place the mushroom mixture in the cocotte makers, pour the prepared sauce on top, sprinkle with grated cheese and bake until fully cooked in the oven. Preparing the sauce: to make the food fresher, it is recommended to add lemon juice to the sauce. Half a lemon is enough. Mix sour cream with salt and pepper, dilute with lemon juice.

How to serve

The julienne is not transferred to a plate, but served directly in the cocotte maker in which it was cooked.
Since this dish is not cold, julienne is served immediately after cooking - hot or hot. The plate on which the cocotte will be placed is covered with a carved napkin. Its edges are slightly larger in diameter than those of the dishes - this is a decoration. A jujube is placed on top, the handle of which is grabbed with a second napkin or paper curler, so as not to get burned during the meal. They put a spoon on the edge, near the cocotte maker: they will eat the julienne with it.

Julienne with mushrooms in tartlets

An excellent option for serving julienne for a buffet table or dinner for two. It is prepared according to the usual recipe, with mushrooms and cream, but the presentation of the dish is very beautiful. The well-known snack takes on a new “sound.” Juicy, creamy mushrooms and a thin, crispy cheese crust are simply delicious. I baked the tartlets myself, but the supermarket sells a large number of varieties and you can buy them. In my recipe, the tartlets are made from thin phyllo dough. Baked in a silicone mold. We use any cream. But if they are 10%, then a pinch of flour will not hurt. If the cream has a fat content of 20% or more, it is not necessary to use flour.

List of ingredients:

mushrooms 400 g;
cream 200 g;
onions 2 pcs.;
tartlets 10 pcs.;
flour 0.5 tsp;
sunflower oil 50 ml;
butter 50 g;
salt;
nutmeg;
ground pepper.

How to bake julienne in tartlets

Peel the onions and rinse. Cut into small cubes. Pour sunflower oil into the frying pan and add the onion there. Place the frying pan on the burner and simmer the onion over medium heat.
Champignons are perfect for julienne. We wash them in cold water and clean them. Remove the skin from the caps. Chop finely.
Combine mushrooms with onions and mix. Add a little salt and simmer everything together under the lid.
When soft, add a piece of butter. Stir, it will give the dish a creamy taste.
Pour the cream into the pan with the mushrooms. Stir and bring to a boil. If the cream is heavy, you can add a little water or milk. When they are liquid, add a pinch of flour.
Simmer the julienne over low heat until done. Taste and determine the amount of salt and pepper. Measure the nutmeg onto the tip of a knife.
Let's take the tartlets. They can be anything, store-bought or homemade. Grate the cheese on a fine grater. It turns out more airy.
Fill the tartlets with julienne. From the specified amount of products I got ten tartlets.
Sprinkle the preparations with grated cheese. To make the crust brighter and golden, you can brush the top of the cheese with egg yolk. But even without an egg, the cheese itself gives an appetizing crust.
Place the tartlets on a baking sheet and place in the preheated oven for 20 minutes. The goal is to get a nice crust. As soon as it appears, you can remove it from the oven.

These are such delicious, aromatic tartlets. I definitely recommend preparing julienne and serving it that way.

Julienne with chicken and mushrooms (three serving options)

7 reviews

350 g fresh champignons
1 raw chicken breast
2 medium onions
3 tbsp. vegetable oil (can be replaced with butter)
3 tbsp. full-fat sour cream (20% fat)
Salt (0.5 tsp)
2 pinches freshly ground black pepper
To serve julienne:
Serving in pancakes:
8 thin pancakes
8 green onions
Serving in cocotte makers:
200 g hard cheese such as Dutch or Gouda

Peel the onion and chop finely.

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Reviews (7)

Cheers!

Very nice, varied servings. I like it. Thank you!

Can be heated in the microwave or oven.

Should the mushrooms be served warm? How to reheat before serving if you want to prepare in advance?

Olesya, I’m very glad that you liked the recipe!

The man really savors it,

Julienne with mushrooms and sour cream in buns: recipe with photo

If you want something unusual and tasty for breakfast, especially on Sunday, prepare a snack in buns. They ate everything, didn’t leave a crumb, and, full and happy, went to watch TV. You can buy buns at a bakery store, or you can bake them yourself in advance (see how to do this in the hamburger recipe). The julienne itself can also be made in advance, the day before, and in the morning you just stuff it into buns and bake in the oven. I think you can decide for yourself what to do.

What we need:

champignons – 300g;
onion – 1 head;
vegetable oil – 3 tbsp;
salt;
spices to taste - a pinch;
flour – 1 tbsp;
sour cream 15% - 2-3 tbsp;
buns – 2 pcs.;
cheese – 50g.

How to make julienne in buns

Prepare the champignons and chop them finely. Peel the onion and chop into cubes.
Fry the onion in oil until golden brown. Add mushrooms and fry until soft.
Salt, pepper and add thyme (if you like). Add flour. Stir carefully.
Add sour cream and cook over medium heat until the sauce thickens. Try not to boil the sour cream so that it does not separate.
Remove the top (lid) from the finished buns. Using a spoon, carefully scoop out the crumb.
Spoon the finished julienne into the middle of the bun.
Grate the cheese and sprinkle on top.
Preheat the oven to 190°C. Place the buns on a baking sheet or frying pan with high sides and place in the oven to bake for 10 minutes. Those. until the cheese melts and a crust forms.

With bechamel sauce

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 198 kcal per 100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

Bechamel is a basic French sauce, without which it is impossible to imagine preparing such popular dishes as lasagna, seafood pasta, and soufflé. It will not separate and will acquire the desired texture and pleasant shade if the temperature of the ingredients is the same, preferably at room temperature. Julienne with béchamel sauce is served with fresh herbs, such as dill and lettuce.

Ingredients:

champignons – 340 g;
milk – 510 ml;
onions – 2 pcs.;
nutmeg - a pinch;
cheese – 170 g;
butter – 210 g;
flour – 55 g;
spices - to taste.

Cooking method:

Chop the onion.
Cut the champignons into slices.
Melt 2 tablespoons of butter in a frying pan, add onions, mushrooms, spices. Fry for 10 minutes.
In a saucepan, combine the remaining portion of butter with flour, breaking up any lumps. Add milk and nutmeg. Cook until the sauce thickens.
Divide the mushroom mixture into cocotte bowls and pour over the sauce.
Grate cheese on top.
Bake for half an hour.

Julienne or cocotte?

After experimenting with vegetables, French chefs moved on to more substantial products - meat, fish, mushrooms. The result exceeded all expectations - meat and fish were fried in a matter of seconds, remaining tender and juicy. But the biggest impression was made by the julienne cutting in the hot mushroom appetizers. Thin slices of mushrooms were enveloped in sauce and retained their taste, shape, and consistency. To prepare a hot dish, they used a special ceramic pan, which was eventually replaced with small portioned dishes - either a frying pan or a saucepan with a long handle, known throughout the world as a cocotte maker. According to widespread culinary tradition, dishes prepared in such dishes began to be called cocottes.

And it doesn’t matter what is included in the cocotte, the method of preparation and serving is important. Cocottes can be made from fish, meat, mushrooms, eggs, vegetables, with various sauces or simply filled with beaten egg

It is not difficult to guess that we are talking about the very dish that we know as julienne.

Preparing the sauce

Of course, the julienne sauce with chicken and mushrooms is no less important than the side dish. Experienced chefs recommend creamy sauce. Luckily, it's quite easy to prepare.

You just need to pour the flour into a frying pan with hot vegetable oil and fry until the resulting mixture turns beige. Then pour the cream into the resulting mass and bring to a boil, stirring constantly to avoid the appearance of lumps. It is advisable to serve the sauce immediately after cooking, before it has cooled.

Now, knowing how classic julienne is prepared, you can always prepare a delicious dinner for your family.

Description, features and secrets of julienne

Description, features and secrets of julienne are given below

Julien is a food that, according to many people, is an important component of a banquet and just a festive menu. This is very simple to explain by the appetizing appearance, amazing taste and ease of creating the food.

What does julienne look like? It consists of a delicious oven-baked filling that is placed in a dough basket or pot. That is why this snack, amazing in taste, is happily prepared at home, and it is also enjoyed in restaurants. It is distinguished by the most delicate creamy meat or creamy mushroom taste, so you can hardly find a person who would be indifferent to this dish.

In France, julienne is more of a dietary or fasting dish. Both vegans and vegetarians love it, since in the traditional version the dish is prepared from mushrooms, various vegetables, cream and vegetable broth. But in the eastern part of the country, hearty and high-calorie delicacies are common, to which seafood, ham and rice are added. In both versions, julienne looks like a casserole. It is noteworthy that there is even sweet julienne, which is prepared with fruits and nuts.

In Russian cuisine, julienne is a hot appetizer in the form of mushrooms baked with cream and cheese. But this dish is called in the French manner. This leads to the fact that the dish is more often ordered in restaurants, because it is so nice to enjoy julienne, and not just baked mushrooms.

The classic ingredients of the dish are chicken, mushrooms (usually champignons), sour cream or cream, and cheese.

Choosing meat

Gourmets have been arguing for decades about which meat is best suited for cooking julienne. Some people believe that only pork can become the basis for this dish. Others argue that nothing can replace chicken. It is quite difficult to say unequivocally who is right. However, the classic julienne recipe contains chicken and mushrooms, most likely because chicken meat has a more delicate taste than pork. And julienne is an extremely delicate dish, which should not contain any rough ingredients.

Moreover, it is best to take chicken breast - it goes well with mushrooms and cheese.

Julienne in a slow cooker

Category: Cooking in a slow cooker Vegetable dishes in a slow cooker

Julienne, in fact, is just a way of slicing, but in our country julienne is something special: a dish necessarily prepared from mushrooms baked in cream or bechamel sauce under a cheese crust. It is usually served in small cocotte makers as an appetizer, and, in addition to mushrooms, meat, chicken or seafood are added to the julienne.

You can prepare julienne in a slow cooker, six servings at once, and serve it in pieces, rather than in separate cocotte makers - this is a feature of cooking julienne in a slow cooker, which does not affect the taste in any way. However, there is still one drawback: the cheese crust will not be as tanned as in the oven.

How to cook and serve julienne

As a rule, the ingredients of julienne are fried, placed in cocotte makers or other forms, poured with a sauce made from cream and flour and baked in the oven. However, all the recipes below can be easily adapted to suit the realities of your kitchen. If you don’t have an oven, bake the julienne in the microwave. There is nothing but a slow cooker - cook julienne in it. To do this, alternate the frying and baking modes.

Baking time depends on the model of microwave or multicooker. Therefore, check the readiness of the dish more often: the sauce should harden and the cheese should brown slightly. If the julienne is baked in the oven for 20 minutes at a temperature of 180 °C, then in the multicooker in the “Baking” mode it will take 15. In the microwave at full power, the process will take 3 minutes.

Julienne is served in the container in which it was baked: in edible and inedible cocotte makers or baking dishes. Most often used:

metal cocotte makers;
tartlets;
bread and buns;
profiteroles;
pancake bags;
bowls of vegetables and fruits (pumpkin, pineapple, zucchini);
champignon caps.

There are a large number of recipes for making julienne on the site. Perhaps my recipe will be useful to someone (there is no such method here). The result is a tender and refined hot dish.

What to serve julienne with?

They are placed on a plate with a paper napkin, and a paper curler is put on the handle of the cocotte maker. Liver julienne Ingredients: lard 50 g; liver g; onions 1 pc.

How to cook: The liver should be washed, dried, and cut into strips. Heat lard in a frying pan. Cut the onion into strips and fry in lard until transparent and place in the pan. Salt and pepper the liver to taste, place in lard in a frying pan and fry for about 10 minutes until cooked.

In cocotte makers put fried liver, onions, 1 tbsp. Champignon julienne with cheese Ingredients: for 1 serving g of champignons; 20 g butter; 5 g flour; 50 g sour cream; 30 g hard cheese; salt; lemon juice. How to cook: Fry the champignons into thin slices in 15 g of oil, add 5 g of flour sautéed in oil.

Place everything in cocotte makers. Add salt and lemon juice to the sour cream to taste, pour the mixture over the mushrooms, sprinkle everything with grated cheese and bake in the oven. This dish can also be prepared from boletus and boletus mushrooms. Julienne soup Ingredients: For 6 glasses of water, take grams of vegetables: potatoes, carrots, turnips or rutabaga, celery, cauliflower, green pea pods; 1 tbsp.

How to cook: Large chunks of additional vegetables, onions, carrots and turnips, brown in oil, cover with cold salted water, boil until soft, puree. Cook the remaining vegetables, finely chopped, in salted boiling water.

Pour the pureed broth into them, add oil and cook until tender. Before serving, sprinkle with chopped herbs. Porcini mushroom julienne Ingredients: for 2 servings 2 small handfuls of dried porcini mushrooms; small onion; sour cream; cheese; salt; pepper.

With olives

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 245 kcal per 100 g.
Purpose: snack.
Cuisine: Greek.
Difficulty: medium.

Julienne without mushrooms (or julienne in Greek) is prepared with olives, chicken breast, and onions. This snack option is served with the traditional Greek drink ouzo or a glass of white wine, and garnished with a bay leaf. Before sprinkling, you can additionally mix the cheese with breadcrumbs - this will make the crust even thicker, more ruddy, and literally seal all the flavors inside.

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Ingredients:

chicken fillet – 460 g;
olives – 110 g;
sour cream – 260 ml;
onion – 1 pc.;
cheese – 220 g;
flour – 25 g;
butter – 60 g;
olive oil - to taste;
spices - to taste.

Cooking method:

Fry the flour in a saucepan.
Add butter, sour cream, spices. Boil.
Boil the fillet. Cut into strips, brown in olive oil.
Separately, fry the chopped onion.
Cut the olives into rings, combine with fillet and onion.
Divide the mixture into cocotte bowls and pour in the sauce.
Grate cheese on top.
Bake until crusty.

Eggplant and mushroom julienne: recipe

For flavor variety, you can add different vegetables to the classic appetizer. I have eggplant. Do not be surprised. If you have prepared preserves with it, or simply dried it, or maybe stewed it in sour cream, you know that the blue ones taste like mushrooms. So why not complement and reveal the whole palette of a new dish. Let's get a new culinary masterpiece. Shall we experiment?

Grocery list:

eggplant (young, thin-skinned) – 1 piece;
porcini mushrooms or mushroom mixture (can be frozen) – 3 tbsp;
hard cheese (grated) – 2 tbsp;
onions (any type) – 1 piece;
sour cream – 2 tbsp;
or cream – 100ml;
vegetable oil – 2 tbsp;
salt pepper;
fresh thyme (dry).

How to cook julienne with eggplants

We will prepare the vegetables - wash and peel them. Chop the blue onion, without peeling it, cut it into cubes.
Fry the onion in oil until transparent, then add the mushrooms and simmer for another 5 minutes. If the mushrooms are from the freezer, defrost them first. Place fresh ones immediately into the pan.
Add the eggplant cubes and stir. If there is not enough oil, add more. Vegetables should not be dry. Cook for another 10 minutes.
1 minute before readiness, add sour cream or cream (whichever you prefer), add a little salt, pepper, mix the mixture and cook for 1-2 minutes, stirring vigorously.
The photo shows what the future appetizer in cream sauce should look like.
Place the mixture in the molds, filling them half or two-thirds full. Sprinkle grated cheese on top.
Heat the oven to 200°C and leave the molds for 8-10 minutes. If you like your cheese crust golden brown, use the grill or increase the temperature to 250°C.
Remove the julienne from the oven, sprinkle with thyme leaves or dill, parsley and serve hot. Why wait for it to cool down?

With salmon and mushrooms

Time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 190 kcal per 100 g.
Purpose: snack.
Cuisine: international.
Difficulty: medium.

Julienne with salmon is an appetizer for those who have long wanted to cook a hot fish dish, but never decided to take on the capricious yeast dough for kulebyaka. The fish can be pre-marinated in spices and olive oil. Sour cream or bechamel is used as a filling, but the best combination with salmon is thick, heavy cream, lightly seasoned with salt and pepper.

Ingredients:

salmon fillet – 800 g;
cream – 260 ml;
champignons – 410 g;
onions – 2 pcs.;
cheese – 230 g;
vegetable oil – 20 ml;
spices - to taste.

Cooking method:

Chop the onion and fry in a frying pan.
Add champignons cut into slices and fry until half cooked.
Cut the salmon into large cubes and season.
Combine fish, champignons, onions.
Divide the mixture into cocotte bowls and pour in cream.
Grate cheese on top.
Bake for no more than 15 minutes.