QUICK JULIENNED VEGETABLE SAUTE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- Using my vegetable peeler, I "julienned" each vegetable. In a skillet, heat olive oil on medium heat. Add garlic and vegetables and cook for less than a minute until just tender, but not overcooked.
JULIENNED SUMMER VEGETABLE MEDLEY
"I created this when trying to recreate a fantastic dish we tried at a resort. It's a great source of fresh vegetables and is also low fat." Charlene Chambers - Ormond Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender.
Nutrition Facts : Calories 55 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SAUERBRATEN WITH JULIENNE VEGETABLES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 21
Steps:
- Trim the beef of excess fat, salt it and set aside. Make a marinade by combining red wine, vinegar, water, onions, peppercorns, juniper berries, bay leaves and cloves in a large pot and bring to a boil over high heat. Let this marinade cool to room temperature. Place the beef in the now cooled marinade, cover, and refrigerate, overnight if possible, but for at least 2 hours.
- Remove the meat from the marinade and set aside on a utility platter. Strain the marinade into a pot, bring to a boil, and skim, then reduce to a simmer.
- Heat the oil in a large saute pan. Add the beef and sear it on all sides, then remove to a utility platter. Combine the carrots, onion, and celery in the same pan to make a mirepoix. Saute for 2 to 3 minutes, deglaze pan with a small amount of the warmed marinade, then add the tomato paste and continue cooking for another 2 to 3 minutes. Add a bit more of the warmed marinade to the saute pan to de-glaze, and reduce heat to medium. Add the flour gradually until a paste is formed. Then, slowly add all of the warmed marinade to the mixture, similar to making a roux. If the sauce is too thick, which can sometimes happen due to density of flour, gradually add chicken or vegetable stock until you reach the consistency where it coats the back of a spoon. Return the meat to the pan, cover and simmer until fork-tender, about 1 1/2 to 2 hours.
- Remove meat and let rest 5 to 10 minutes before slicing. Strain the sauce, place slices of meat on serving plate, spoon sauce around and garnish with steamed vegetables and dollops of sour cream. Serve with cooked egg noodles as an accompaniment.
JULIENNE OF WINTER ROOT VEGETABLES
Steps:
- In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
- Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
- Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.
HERBED JULIENNED VEGETABLES
This is a beautiful and tasty way to make your diners pay attention to their vegetables! The combination of carrots, celery and turnip provides a mild but flavorful side dish. Take advantage of the seasons, altering the herbs and vegetables to follow your inspiration - tender asparagus spears with chives or chervil in the spring or wild mushrooms with rosemary in the fall.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them.
- With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long.
- Make a parchment paper lid to fit the saute pan: Fold a square of parchment in half, triangularly, then in half again. Fold it over once or twice more to form a slender cone.
- Holding the paper cone over the pan with the tip hovering over the center, use the edge of the pan as a gauge to cut the cone. (Alternately trace a circle around an inverted saucepan onto the paper and cut the just inside the circle so that it will fit inside the saucepan).
- Unfold the paper round.
- Warm the butter until soft and brush a little over the paper round. Heat the remaining butter in the saute pan. Add the vegetable julienne and the herbs. Salt and pepper to taste and stir.
- Set the paper round on the vegetables, butter-side down. Cover the pan with the lid and cook over low heat, stirring occasionally, until the vegetables are crisp-tender, 15-20 minutes, taking care not to burn them.
- Serve immediately.
Nutrition Facts : Calories 102.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 141.5, Carbohydrate 5.8, Fiber 1.9, Sugar 3.2, Protein 0.9
COLORFUL VEGETABLE SAUTE
This fresh-tasting mixture is so pretty and tasty-and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite "jobs"!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer. , In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
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