Main Ingredients
The appetizer is made from fillet of chicken thighs or breast. Wild mushrooms or champignons give the dish a special taste and aroma. The products are fried in vegetable oil together with onions cut into half rings. Sometimes vegetables and herbs are included in the composition of the dish. For example, sweet bell peppers, celery stalks, parsley or dill.
The five most commonly used ingredients in classic Julienne Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Champignons | 24 | 4.2 | 1 | 0.1 |
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Flour | 325 | 12 | 1 | 67 |
| Nutmeg | 556 | 20 | 50 | 7 |
Julienne sauce is made from sour cream, milk or cream. Flour, butter, ground pepper and nutmeg are added to it. The products are placed in baking pans and generously sprinkled with grated cheese.
How to cook julienne classic
Small portion snacks are baked in the oven in special dishes. In addition, clay pots or cupcake molds are often used. To prepare an original dish, instead of dishes, you can take tartlets, buns cut in half or hats of royal champignons. To save time, some housewives bake the dish in a frying pan or in a baking dish.
The five lowest calorie julienne Classic Recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic julienne with chicken and mushrooms | 1 hour 30 min | 54 | +59 |
| Julienne classic with Bechamel sauce | 35 min | 113 | +22 |
| Classic julienne with mushrooms in the oven | 1 h 20 min | 157 | +124 |
| Julienne classic in sour cream sauce | 35 min | 161 | +76 |
| classic julienne with chicken and champignons | 40 min | 166 | +72 |
Recommendations:
- The word "julienne" in French means "fine slicing". Therefore, all the ingredients are cut into strips, and the cheese is grated.
- For this dish, you can take frozen mushrooms, but first they need to be boiled.
- Mushrooms, chicken and vegetables are fried in vegetable oil until tender. Sometimes onions are simply doused with boiling water so as not to taste bitter, and mixed with the rest of the ingredients.
- To make bechamel sauce, the flour is fried in butter in a saucepan or saucepan. After a few minutes, milk is poured into the products in a thin stream and the mixture is brought to a boil. The sauce is removed from the heat and spices are added.
- The prepared products are placed in a baking dish. Portions should be small - 100-150 g.
- The snack baked in bread looks elegant and original. To do this, cut off the top of the buns and take out the crumb. The blanks are filled with filling, sprinkled with cheese and sent to a preheated oven. Similarly, you can cook julienne in potatoes or a wide mushroom cap.
- Julienne is cooked in the oven at a temperature of 170-180 °C for 15 minutes.
The treat is served as an appetizer before the main course.
The dish can be decorated with chopped herbs.