Vegetables Julienne Recipe



Vegetables Julienne Recipes

Ingredients :

1 small zucchini

2 medium carrots

8 french beans

1 stick celery

1/2 green capsicum (bell pepper)

4 spring onions (shallots)

1 1/2 cups water

1 chicken stock cube

Method :

Trim top from zucchini. Cut in half, across, then in half length ways and, finally into julienne strips. Peel carrots, cut as for zucchini. Top and tail beans. Cut each in half, across, then in half lengthways. Cut celery into lengths, then into strips. Cut capsicum (bell pepper) into strips, removing any pith and seeds. Trim spring onions (shallots), cut into lengths, then each length in half. Add water and stock cube to saucepan, bring to boil. Add carrots, cook 2-3 minutes, then beans, celery and zucchini and cook a further minute. Lastly, add capsicum (bell pepper) and spring onions (shallots) and cook a further minute. Drain, then gently lift vegetables from water, using tongs or a slotted spoon to avoid breaking strips.

Prepare the vegetables neatly using a small sharp knife. Cook them quickly and serve them right away.

Serves 4 - 6


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