Julienne de Légumes (Julienne Vegetables)
by Art of the Home
Ingredients (for 2- 3 servings)
- 2 big carrots
- 1 leek, the white part only
- 1 zucchini
- 1 white turnip
- 1-2 TBSP olive oil (or butter)
- Salt & pepper
- Wash and peel carrots and turnip.
- Cut both ends of the zucchini. Wash (keep the skin).
- Cut out the green part of the leek (you can save it to make a potage de légumes later) and wash the white part.
- Julienne your vegetable — cutting them into small 1-1.5 inches long and very thin sticks (2 mm or 1/16 inch). For the carrots, zucchini, and turnip, we use a julienne peeler but you can also use a mandoline slicer, julienne slicer attachment to your food processor if available, or do it with a chef knife. To julienne leeks however, we do it by hand (the leeks tend to shred instead slicing neatly with a julienne peeler). Separate the leek leaves and stack them up. Cut them in 1-1.5 inches sections and then slice each section in thin sticks.
- Heat olive oil in an enameled cast-iron pot or deep frying pan (it should have a lid — it will be needed for simmering your julienne).
- Put all vegetables in the pot and simmer, covered, under low heat for 20-30 minutes (depending on how crunchy you want the vegetables to be). Stir from time to time and add a bit of olive oil if needed. Salt & pepper to taste.
- To serve: place the julienne de légumes on individual plates and lay the accompanying fish on top of your bed of julienne de légumes.
Art of the Home Suggestions:
- Make it ahead of time: a julienne de légumes can be prepared ahead — making it a very practical recipe.
- Double up: double the quantities of the above recipe and it will feed a family of four and you can enjoy some leftovers for the following day.