French Julienne is a dish that does not need advertising, but takes a lot of time.
Or not?
In fact, cooking juliens can be very quick and easy if you use the slow cooker.
The result will be no worse; time and energy will be much less. Surprise the French?
Julienne Multicooker - General Cooking Principles
As it should be, the julienne in the slow cooker will be poured with creamy or sour cream sauce with the addition of flour. In the classic versions, the main ingredients are mushrooms and chicken. But more often you can meet crooks with a different set of products.
What can be added to the dish:
• potatoes;
• seafood;
• zucchini, eggplant;
• pickled or salted mushrooms.
The unchanged ingredient of julienne is hard cheese, which is sprinkled on top of the dish. Salt, pepper, garlic, dill and other herbs are added to taste.
In the slow cooker, three programs are mainly used for cooking: Stewing, Baking, Frying. Each housewife can customize the recipe under the capabilities of their kitchen assistant. Some multivarki better fry the ingredients on the frying mode, while others give an appetizing crust on baking.
This julienne is served in round buns. The tip is cut off with a sharp knife, the flesh is taken out, the cavity is filled with the prepared dish, sprinkled with cheese and the bun is baked. But more and more often, the cheese is poured immediately into the slow cooker, and the dish is simply spread on the plate.
Recipe 1: Julienne in a multivariate with champignons and cream
The simplest option is a mushroom julienne, which can be cooked in any multicooker. The usual champignons are used, but you can apply this technology to prepare dishes for other mushrooms.
Ingredients
• 1 kg of champignons;
• 0.2 liters of cream;
• 0.15 kg sour cream;
• 0.15 kg of onions;
• 20 grams of flour;
• 100 grams of oil;
• 100 grams of cheese;
• seasonings, greens.
Cooking
1. Turn on the assistant to the “Frying” mode, but you can also use the “Baking” program. Put the butter and leave to warm up. 2. Onion cut into thin strips, send to roast.
3. Wash the mushrooms, quickly shred plates. If the champignons are large, you can first cut it in half or into quarters, then chop up the plates.
4. Run the mushrooms to the onions, cook before evaporation of all moisture from the product.
5. As soon as the champignons begin to brown, stir occasionally and add sour cream to them.
6. Close the slow cooker, turn on the extinguishing mode and cook for twenty minutes.
7. Open, season with salt, pepper, pour in cream and cook for another five minutes.
8. We taste it. If there is enough spices, then sprinkle the dish with cheese, let the product melt and ready!
Recipe 2: Julienne in a chicken cooker with porcini mushrooms
Variant of amazing julienne in a slow cooker, for which chicken and fresh porcini mushrooms are used. You can also take frozen white mushrooms, but in this case you will need a little more, since after thawing the weight of the product will be much less.
Ingredients
• 0.5 kg of mushrooms;
• 0.5 kg chicken;
• 1 onion;
• 0.2 kg sour cream;
• 50 grams of oil;
• one spoonful of flour;
• spoon bread crumbs;
• 0.12 kg of cheese;
• seasonings.
Cooking
1. Boil the chicken simply in salted water, then cool it and cut the finished bird in small pieces.
2. While the chicken is cooking, cut the white mushrooms into plates, pour the multicooker into the bowl along with the butter and cook in the baking mode for 20 minutes.
3. Add the chopped onion to the mushrooms, stir, continue to fry.
4. Put the mushrooms and onions in a separate bowl, add flour to the slow cooker, and pass a minute.
5. Put sour cream in flour, heat the sauce and gradually pour in 120 ml of boiling water.
6. Return the mushrooms and put the chicken, stir, fill the salt julienne, pepper, warm well.
7. Fall asleep cheese, close the slow cooker and cook in baking mode for about half an hour.
8. Then open, give a little stand, cut with a spatula into portions and carefully pull out, trying not to damage the cheese layer. When serving, decorate with greens.
Recipe 3: Julienne in a slow cooker with seafood “Quick”
A variant of the amazing Julienne, which is made from seafood with cream. Used squid, mussels, shrimp. If there is no ingredient, you can always add another product or change the amount of components present.
Ingredients
• 0.2 kg squid;
• 0.15 kg shrimp (peeled);
• 0.15 mussels;
• 2 small bulbs;
• 140 ml of cream;
• 50 grams of butter;
• 0.5 tablespoons flour;
• 0.12 kg of cheese.
Cooking
1. Immediately turn on the program "Baking" and throw oil.
2. While the fat is warming up, cut the onion into small cubes. Vegetable is fried until soft.
3. Add diced or straw squid.
4. Next we throw mussels and shrimps. We fry seafood for four minutes, sprinkle flour over the sieve, so that the lumps do not clutch and stir.
5. Shake cream with salt, black pepper, if desired, add chopped clove of garlic or seasoning for fish.
6. Pour the sauce in the bowl of the slow cooker with the rest of the ingredients.
7. Three cheese and fall asleep on top.
8. Cooking in the same mode a couple more minutes, cover with a lid.
9. We lay out the sea julienne on plates, supplement with greens and serve to the table.
Recipe 4: Julienne in a slow cooker with mushrooms and potatoes
A hearty version of a julienne in a slow cooker, for which you will need mushrooms and potatoes. According to the recipe, champignons go to the dish, we choose small specimens, it will be more beautiful.
Ingredients
• 4 potatoes;
• 0.3 kg of mushrooms;
• 1 onion;
• 80 grams of oil;
• 280 ml of cream;
• dried dill;
• salt;
• cheese optional.
Cooking
1. Turn on the “Baking” program, throw half of the prescription oil in the multicooker cup, leave to warm up.
2. Clean the tubers. We cut the potatoes in small plates, you can chop a thin straw.
3. Run into the bowl and begin to fry.
4. We cut the mushrooms too thin plates, send in five minutes to the potatoes.
5. After another couple of minutes, throw onions and the rest butter. 6. We evaporate all the water and lightly roast the main ingredients of the julienne.
7. As soon as they are almost ready, season with salt.
8. Add the cream, close and cook for another ten minutes.
9. Now sprinkle the dish with dill. If cheese is used, then rub it and combine with dill.
10. Letting the product melt under the lid and the dish is done!
Recipe 5: Julienne in a marinated mushroom cooker with chicken
To prepare such a dish you will need a small jar of pickled mushrooms, champignons will do. Another major ingredient of Julienne is chicken breast.
Ingredients
• 0.5 kg breast;
• 1 jar of mushrooms;
• 2 tablespoons of flour;
• 2 bulbs;
• 300 ml of cream;
• 0.1 kg of cheese;
• 1 clove garlic;
• seasonings;
• butter.
Cooking
1. Wash the fillets, wipe them with napkins to remove excess moisture. Cut the breast into strips or small cubes. You can sprinkle with spices and leave to marinate for a while.
2. Cut the onion into half rings, send to the slow cooker, immediately throw a piece of butter and fry for a couple of minutes.
3. Spread chicken pieces of flour, stir and spread to the onion. Fry for about five minutes.
4. Remove from the marinade mushrooms, cut into plates. Shifted to the chicken.
5. Close the slow cooker, cook under the lid until the breast is soft.
6. Pour in cream, add spices and chopped garlic clove.
7. After another three minutes, sprinkle the dish with cheese, cover and cook in the same mode until the food is completely melted. Before serving, let the julienne brew and become stronger at least half an hour.
Recipe 6: Julienne in a crock-pot with mushrooms and zucchini
A variant of juicy and low-calorie julienne in a slow cooker that is made with zucchini. You can use the usual zucchini, but the vegetable should be young and tender. Sour cream, if necessary, replace the cream.
Ingredients
• 1 zucchini;
• 500 grams of fresh champignons;
• 400 ml sour cream;
• 2 tablespoons of flour;
• onion head;
• 100 grams of cheese;
• pepper, salt, oil.
Cooking
1. Cut cubes zucchini, do not remove the young skin, do not remove small seeds. 2. Heat up a couple of tablespoons of butter in baking mode, pour zucchini and fry for about five minutes.
3. Onion cut into small cubes, send to the zucchini. Fry a couple more minutes.
4. Shred the champignons with the plates, shift them to the slow cooker, close, fiddle for a quarter of an hour under the lid.
5. Then open, evaporate water from the mushrooms, salt, pepper and fry.
6. Add sour cream or pour in cream mixed with flour, warm up the dish.
7. Sprinkle with grated cheese, cover and cook for three more minutes. Turn off and give another half an hour to stand, so that the ingredients are soaked with sauce.
Julienne in the Multivarke - Tips and Tricks
• Julienne with chicken will be juicy and tender if you use not only the fillet from the breast, but also trimming the flesh from the thigh. The ratio of meat products is equal.
• Julienne can be cooked not only with fresh mushrooms, but also with a dry product. In this case, it must be soaked in advance. It is better to use cold milk for this purpose.
• The most delicious julienne is obtained from fried crisps. In order to quickly appear on the pieces ruddy crust, you can roll them in the usual flour.
• Put the mushrooms, poultry and vegetables in a well-heated oil. Otherwise, the products will quickly absorb it, become fatty and not tasty.
• This julienne is cooked with butter. If the plans to prepare a healthy and dietary dish. That use olive oil. In this case, cream or sour cream is used with a low fat content, and flour can be replaced with cornstarch.
