Name: Julienne in baked vegetables
Prep time: 1 h
Cook time: 1 h
Yield: 2
Ingredients: Zucchini - 2 PC.; Champignon - 400 gram; Bulb onions - 2 PC.; Bay leaf - 2 PC.; Black pepper - 2 PC.; Salt - 2 PC.; Carrot - 2 PC.; Parsley (greens) - 2 PC.; Garlic - 2 clove; Chicken legs - 1 PC.; Flour - 1 tbsp; Sour cream - 2 tbsp; Olive oil - 2 tbsp; Hard cheese - 50 gram; Tomatoes - 2 PC.; Shrimp - 300 gram; Bulb onions - 1 PC.; Garlic - 2 clove; Parsley (greens) - 1 beam; Mayonnaise - 2 tbsp; Lemon - 1/2 PC.; Olive oil - 1/2 PC.; Hard cheese - 50 gram

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Julienne in baked vegetables

For julienne with mushrooms and chicken

1. Zucchini 2 PC.

2. Champignon 400 gram

3. Bulb onions 2 PC.

4. Bay leaf 2 PC.

5. Black pepper 2 PC.

6. Salt 2 PC.

7. Carrot 2 PC.

8. Parsley (greens) 2 PC.

9. Garlic 2 clove

10. Chicken legs 1 PC.

11. Flour 1 tbsp

12. Sour cream 2 tbsp

13. Olive oil 2 tbsp

14. Hard cheese 50 gram

For julienne with shrimp

1. Tomatoes 2 PC.

2. Shrimp 300 gram

3. Bulb onions 1 PC.

4. Garlic 2 clove

5. Parsley (greens) 1 beam

6. Mayonnaise 2 tbsp

7. Lemon 1/2 PC.

8. Olive oil 1/2 PC.

9. Hard cheese 50 gram

How to cook deliciously - Julienne in baked vegetables

1. Stage

For the chicken julienne with mushrooms: put the ham in boiling water, bring to a boil, remove the noise and add the bay leaf, black pepper peas, parsley stems, carrots and salt. Turn the heat down to medium and simmer for 45 minutes so that the chicken becomes very soft. When ready, cool the chicken. Remove the skin, separate the meat from the bones and cut into small pieces.

2. Stage

Cut the second onion into quarter rings and stew in olive oil over low heat for 40 minutes until the onions are completely soft and almost dissolve in the oil. There should be enough oil to keep the onions from drying out.

1. Stage. Julienne in baked vegetables: Cut the second onion into quarter rings and stew in olive oil over low heat for 40 minutes until the onions are completely soft and almost dissolve in the oil. There should be enough oil to keep the onions from drying out.

3. Stage

Cut the mushrooms into small cubes and fry them in olive oil over medium heat for 15 to 20 minutes to brown them and allow the liquid to drain. At the end of cooking, finely chop the garlic and add to the mushrooms.

1. Stage. Julienne in baked vegetables: Cut the mushrooms into small cubes and fry them in olive oil over medium heat for 15 to 20 minutes to brown them and allow the liquid to drain. At the end of cooking, finely chop the garlic and add to the mushrooms.

4. Stage

Wash and dry the zucchini and tomatoes. Cut off the "caps" and take out the pulp. Chop the zucchini flesh and sauté in olive oil over medium heat for about 10 to 15 minutes. Save the tomato flesh for the shrimp julienne.

1. Stage. Julienne in baked vegetables: Wash and dry the zucchini and tomatoes. Cut off the

5. Stage

Add onion, zucchini and chicken to mushrooms, salt, pepper and add a full tablespoon of flour, stir and cook for 2 minutes. Add mayonnaise and sour cream, stir and cook for another minute. Pour in 1-2 scoops of the broth in which the chicken was cooked. Stir to mix and cook for another minute. Chicken and mushroom julienne is ready.

1. Stage. Julienne in baked vegetables: Add onion, zucchini and chicken to mushrooms, salt, pepper and add a full tablespoon of flour, stir and cook for 2 minutes. Add mayonnaise and sour cream, stir and cook for another minute. Pour in 1-2 scoops of the broth in which the chicken was cooked. Stir to mix and cook for another minute. Chicken and mushroom julienne is ready.

6. Stage

For the shrimp julienne: Cut the onion into small cubes and fry in olive oil until transparent. Add the tomato flesh, salt and pepper and cook over medium heat for 5-7 minutes.

1. Stage. Julienne in baked vegetables: For the shrimp julienne: Cut the onion into small cubes and fry in olive oil until transparent. Add the tomato flesh, salt and pepper and cook over medium heat for 5-7 minutes.

7. Stage

Add shrimp, finely chopped garlic and chopped parsley and simmer for 2 minutes.

8. Stage

Mix the mayonnaise and lemon juice and add to the shrimp, salt and pepper and cook for another minute. The shrimp julienne is ready.

1. Stage. Julienne in baked vegetables: Mix the mayonnaise and lemon juice and add to the shrimp, salt and pepper and cook for another minute. The shrimp julienne is ready.

9. Stage

Fill the zucchini with the mushroom and chicken julienne and the tomatoes with the shrimp julienne. Sprinkle the vegetables with grated cheese and bake in the oven with the "caps" at 200C for 7-8 minutes to melt the cheese.