Julienne with potatoes: recipe with photo, ingredients. Julienne Cooking Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's funny that the dish, referred to only as "julienne" - was not originally it. And the concept of "julienne with potatoes" is completely absurd from the point of view of the creator of this dish. So what is it, where did it come from and how to cook it properly?

Julien's story

The very name of this common dish evokes thoughts of France. And this is true, because it is she who is the mother of a fragrant and satisfying guest of almost every festive table.

An interesting discovery for many will be the information that this word, which is currently called the dish, used to be called only a way of cutting food in a special way. These are thin lines in cutting anything. So, the tomatoes were cut into thin rings, and the vegetables into thin strips, which were very similar to spaghetti. Interestingly, in most ancient sources, any dish where vegetables were cut in this way was called "julienne".

Where this name came from is also not known for certain. Someone says that this is a derivative in honor of the chef who came up with this style of cutting food. Others claim that thisown name. But does it really matter when the question remains how the slicing method evolved into a complete meal?

Cocot or Julien?

In domestic cooking, julienne is nothing more than a dish baked in sour cream, mayonnaise or sauce. And if we talk about terminology, then in French cuisine there really are dishes that are prepared in a similar way. True, they are called "kokot" there, and why we call it differently is a mystery shrouded in darkness.

By the way, as in France, it is customary for us to cook cocotte julienne in the same dish - cocotte maker. What does she represent? This is a small skillet or heatproof bowl. It comes in all shapes and sizes.

But, no matter how the dish is called, the main thing is how to cook it correctly and tasty! And even though the potato is absolutely not the ingredient that is customary to use in Julien's homeland, it is he who makes the dish more satisfying and juicy. Here are some options for both simple recipes and more complex ones.

Most popular recipe

The most successful and simple combination of products was julienne with potatoes, chicken and mushrooms. This dish is juicy, soft and perfect for a family lunch or a romantic dinner.

300 grams of chicken fillet, after washing under running water and drying with a paper towel, cut into small cubes. Remember that the meat will shrink in size, so don't mince it too much.

Anycanned mushrooms are cut in half or quarters, while onions are chopped as finely as possible. By the way, it is better to grate four large potatoes on a coarse grater. So the dish will have a richer meat taste, because the grated root crop will absorb the juice of meat and mushrooms and acquire their taste.

Cooking julienne

Step by step put all the ingredients in the pan. It’s worth starting with the fillet so that it gets rid of excess moisture. Next add mushrooms and onions. The resulting mass should turn golden before the grated potatoes go to it.

The final stage of the stay of the meat in the pan will be stewing in sour cream with spices. Many say that suneli hops are best.

In order to get a beautiful julienne with potatoes, the stewed mass is laid out in cocotte makers. If you do not have such dishes, then metal molds for baking small cupcakes perfectly cope with their role.

Sprinkled with cheese, julienne is sent to the oven for 20 minutes, at a temperature of 200 degrees. After cooking, in no case do not try to pull the finished dish out of the dish. Serve it directly in the cocotte bowl. Your guests will never forget this masterpiece and may even ask for the recipe. Calorie content of 100 grams of this dish is 133 kcal.

Julienne in potatoes

Let's say you don't have cocotte makers or cupcake tins. Don't worry about how to be. Everything has long been invented - bake the filling right in the potatoes. Here is one option.

For cooking youyou will need:

• Several tubers of large potatoes of the same size.
• Fat cream or sour cream, no less than 250 grams.
• 400 grams of mushrooms.
• 100 grams of butter.
• One bulb.
• 200 grams of hard cheese
• A tablespoon of wheat flour.
• S alt and spices to taste.

First, the filling is prepared. For her, finely chop the onion into cubes, and the mushrooms into strips. Some people recommend soaking the mushrooms in s alted cold water before slicing, but this is completely optional.

Melt about 70 grams of butter in a frying pan and place the mushrooms there. They should be fried for about 15 minutes over low heat so that they settle down. Once this happens, add the onion and fry everything together for about five minutes.

The filling should thicken. To do this, add a spoonful of sifted flour to the pan and cover everything with a lid for 10 minutes, so that everything is thoroughly stewed. At the end, add sour cream or cream and, after mixing everything thoroughly, cover with a lid for another 10 minutes. The filling is ready. If the mass at your discretion turned out to be too thick, then it can be diluted with warm milk or boiled water.

Making boats

It's time for the fun part - making molds for julienne. It is important to note that the potatoes should not only be large, but also approximately the same size. This will make it easier to calculate the cooking time of the dish and no one will enjoy raw food.

The root crop is thoroughly washed and cut lengthwise into two parts. In the center of the resulting halvesyou need to make indentations for the filling. Many people use a regular teaspoon for this purpose. Baskets are ready to bake everything.

Baking julienne in potato baskets

The baking sheet itself, on which the julienne with potatoes will be prepared instead of the cocotte maker, must be greased with sunflower oil. Before putting the stuffing prepared earlier into the baskets, it is necessary to place a small piece of butter inside. A centimeter-sized cube will suffice.

In the oven, preheated to 200 degrees, place the dish for 15 minutes. In the meantime, you need to grate the cheese and, after placing it on the baskets, put the baking sheet in the oven for another 20 minutes.

There are two ways to check the readiness of a dish:

1. By color. If the julienne has turned golden brown, the dish is ready to serve.
2. Poke through the side with a toothpick. If it gently and smoothly enters the basket, then the dish is completely baked and ready to eat.

By the way, as for the filing, there is also a little secret. To make the dish more creamy, pour melted butter over each basket. Julienne can be served both as an independent dish and as a side dish for meat or vegetables in any form.

Another option in potatoes

An easier version of the recipe for julienne with mushrooms and potatoes is to boil the latter. The filling is prepared according to the same principle as in the first version. The recipe differs in the manufacture of the boats themselves.

Potatoes of medium size are boiled in s alted water almost until fully cooked. Next, the root crop is cut lengthwise and the middle is selected with a teaspoon. The filling is spread directly into the potato and immediately sprinkled with grated cheese.

Now julienne with potatoes is sent to the oven for literally 20 minutes. Preheat the oven to 180 degrees in advance.

When fully cooked, sprinkle the dish with finely chopped herbs and serve.

Julienne in the slow cooker

For those who cannot cook julienne with chicken and potatoes in the oven due to the lack of the latter, you can always use this recipe for a slow cooker. Let's start by preparing the ingredients:

• 12 boiled potatoes cut into small cubes.
• Half a kilogram of chicken fillet and the same amount of mushrooms are also turned into cubes.

Large white onions are cut as small as possible, in fact, like a few cloves of garlic. Cooking julienne with chicken and potatoes is easier by combining both the stove and the slow cooker. So, while mushrooms and chicken meat are browned in the bowl on the "Frying" mode to a golden color, you can start preparing the base for the sauce in a pan on the stove. How? In a completely dry dish, it is necessary to fry the wheat flour for 2-3 minutes, stirring constantly. Then add 1.5 tablespoons of butter and, by stirring, let the flour absorb it.

It's time to rememberabout the multicooker. Now add onions, garlic and your favorite spices to it.

It's time to move on to cooking exclusively in the slow cooker. Since all the ingredients in it are already sufficiently fried, you can shift the flour into them and add a little water. Bring the well-mixed contents of the bowl to a boil, and then add the melted cheese and mix again. It's time to pour potatoes and a couple of eggs into the slow cooker, sprinkle everything with grated cheese and leave for 50 minutes to cook in the "Baking" mode.

After the beep, the dish is not taken out immediately. It takes another 10 minutes to infuse it in a warm bowl. Best served hot.

Recipe with fish

Most often on the Web you can find a recipe for julienne with potatoes exclusively with meat or mushroom filling. What about fish?

First cut the fish fillet into small pieces and sprinkle with s alt and spices. While the fish is satiated, several large onions are finely chopped and fried in butter. Meanwhile, a few potatoes are grated and placed in a colander to drain excess liquid.

Mushrooms are added to the onion and stewed together for literally 5 minutes. Then heavy cream is poured into the pan and excess liquid is evaporated over high heat. When there is very little water left, they put the fish in the pan and simmer everything together for another minute.

Now you need to do the formation of julienne with potatoes. In the oven, the air is heated to 200 degrees. Potatoes are laid out at the bottom of the cocotte maker, and on topcontents of the pan. Hard cheese is carefully poured on top. Roasting time - 20-25 minutes.

White wine is said to enhance the sophistication of this oven-baked julienne with potatoes, mushrooms and fish.