How to cook juliented with potatoes. Julien with potatoes Julien in potatoes in foil

12.06.2021

Remembering the saying "see Paris and die", I wanted to continue and say it: "Try a French dish and forever fall in love with him." When you taste the julienne with potatoes, chicken and mushrooms, who eat in every French house, you will come back again and again to the recipe for cooking. This is the classic of French cooking, to which we are all accustomed, although variations of this treat becomes more and more every day.

This in our country Julien (Julien) became a dish, and initially he was a certain way of cutting, which received his name from the famous French culinary.

In the 19th century, Francois massal first suggested chopped vegetables with a thin straw. He believed that in this form they prepare faster. Used such cuts for soups, salads and even sauces.

Julien with potatoes, mushrooms and chicken in the oven

Ingredients

- 300 g + -
- 3 tbsp. + -
Canned mushrooms - 400 g + -
- taste + -
- 200 g + -
- 4 things. + -
- 1 PC. + -
- taste + -
- taste + -

Preparation of mushroom julienne with chicken and potatoes in the oven

As we have already mentioned, in France it is not called "Julien", but "Cockot", and it is preparing in Koxnicians - small ceramic glasses. We use more for cooking ceramic pots.

After selecting the fillet, we rinse it in cold water, we dry with a paper towel so that the excess moisture is gone.
Cut it with pieces of cubic shape.
From the head of the bow, we consider the husk, cut it under cold water, rinse. All this so that our eyes do not cry when cutting.
Grinding onions, moistened with cool water, knife.
Mushrooms cut into medium sized pieces.
My potatoes, clean, rub on a major grater.
Heat a little oil in a pan.
We lay out the chicken in the pan and fry to the full evaporation of chicken juice.
Add onions, mushrooms and roar to golden color.
Potatoes are pressed and lay out in a common mass, interfere with the pasty for another 15 minutes.
Add sour cream. If the sour cream turned out to be liquid, then you can add flour. The amount of flour varies, depending on the consistency of sour cream.
Do not forget about salt and pepper. It does not hurt some seasoning. Well "fitted" in Zhulien with potatoes, chicken and mushrooms Hmeli-Sunnels. We still stuff on a weak heat of a couple of minutes.
Julien remove from the stove and lay out the pots. If there are coxnotes, then you can also in them.

14. Cheese skip through a large grater. We sprinkle them abundantly on top of the dish.

15. Heat oven to 200 degrees. We send our pots for 15 minutes to it.

If the dish is served directly in the pots, it will be much appetizing. Put a pot on a beautiful plate, put a branch of dill and a piece of white bread on it.

By the way, so that the usual bread looks elegantly on the festive table, cut it first into pieces, and then cut a piece on the diagonal - the original triangles will turn out.

We do not get tired of seeking help from a slow cooker, for this technique is magic, which means, and cook in it incredibly delicious masterpieces - one pleasure.

Actually, the cooking technology is identical to the previous recipe, as well as the composition. But some changes still underwent the Kushan.

Ingredients

Chicken breast - 300 g;
Mushrooms - 300 g;
Onion onion - 1 pc.;
Potatoes - 1 pc.;
Mustard - ½ tbsp.;
Cream 15-20% - 200 ml;
Cheese of hard grades - 100 g;
Salt to taste;
Vegetable oil - to taste;
Flour - 1 tbsp.

Cut the meat with small portion slices. If there are films and tendons, you remove them. There should be a pure gentle fillet.
Multicooker install in the "Baking" mode with a timer of 50 minutes.
Pour oil and fry the chicken a quarter of an hour.
At this time, cut the finely peeled bow. You can use a meat grinder with a large nozzle or grater.

In porridge, turning onions should not be, otherwise, instead of a subtle fragrance, we will not get very pleasant bitterness.

My mushrooms and cut. If the mushrooms use fresh, then it is better to challenge them for 5-10 minutes.
Onions and mushrooms add to chicken, interfere.
Purified Kartoshina three on a large grater, press excessive juice and lay out a multicooker in the bowl. Mix the car. If there is a liquid, then it is necessary to stew without a cover until all the juice is evaporated.
Add mustard, salt, flour, mix. So that the flour does not turn into lumps, it is possible to add it using a pitch.
Cream slightly heat and pour into the bowl with a dish. We interfere, install the lid and prepare until the end of time.

After the signal, we sprinkle the julienne (julien) coated on a large grater with cheese. We close the lid and give the dish for a few more minutes. During this time, the cheese must melt, and the satisfying treats will be soaked.

What is interesting in this recipe, so this is what is sculient with potatoes, mushrooms and chicken can be served not only with wine, but also with a cold beer. Still, not every recipe can boast of it.

Bon Appetit!

Julien with chicken and hunting mushrooms

From this video you will learn how to cook the cheerful with chicken and mushrooms. Cooking Julienary implies the use of Koxnits and Oven, but we will show you how to cook Julien home without oven and without coconeps.

Step 1: Prepare Mushrooms.

Champignons (or other mushrooms) needed immediately before use clean, rinse with cold running water, then in a big bowl soak them for 30 - 40 minutesin cold water, a little salted. Onion Clean the skin, rinse well and cut very finely on a cutting board with a sharp knife. After this time, the water is drained, and the mushrooms drain with a towel.

Step 2: Nasre the champignons with straw and frog.

Champignons Cut straw or cubes. Flagly split on the plate on slow heat, melt 60 - 70 grams cream oil, add mushrooms there, roar them within 15 - 20 minutes, stirring constantly until they start highlight juice. Wait for the mushrooms a little bit.

Step 3: Mushy mushrooms with onions.

Next to the mushrooms you need to add finely chopped onions and fry, constantly stirring, approximately within 5 - 7 minutes. To juliented thickens, it is recommended to add one tablespoon of sifted flour and stew more 10 - 15 minutes under the lid.

Step 4: Add flour and cream to mushrooms.

When the flour is dissolved, add cream or sour cream to mushrooms, cover the lid and sweat more for 10 minutes To such a state, while cream or sour cream do not thicken. Then puts up, pepper and thoroughly mix. After that, you need to take mushrooms from the fire and put aside.

Step 5: Cut the "baskets" from potato tubers.

Potatoes need to be well rinsed under the jet of cold water, you can clean it from the skins, then each tuber is cut along into two parts. Dining spoon cut the middle of potatoes so that the "baskets" appear. The baking sheet must be lubricated with sunflower or butter, put the cooked "baskets", salt them, pepper and put on each piece of cream oil 1x1 cm size.

Step 6: Bake potato "baskets" with julienne.

Oven Preheat up to 180 - 200 degrees. Every "basket" must be reassembled by pre-mushrooms with cream or sour cream, put in the finished oven and bake for 15 minutes. While Juliented with potatoes languishes in the oven, squeezed cheese on a small grater. After this time, you need to get a "baskets" and sprinkle each cheese and bake another 15 - 20 minutes. If Juliene acquired a ruddy brown-golden crust, then he is ready.

Step 7: Let's serve Julien with potatoes.

Julien with potatoes serve hot Watering every "basket" melted in a small saucepan with oil (1 teaspoon for each "basket"). At the portion plates, lay out one or two "baskets" Julin with potatoes. This dish will greatly go to the second or dinner as a garnish to meat or vegetables fresh or stew. Enjoy your meal!

So that Zhulen did not get too thick, it is possible to dissolve it with milk or boiled water.

Mushrooms can be extinguished not with sour cream or cream, but with Salsa sauce, which is prepared from tomatoes, onions by boiling and extinguishing with the addition of spices (red pepper or chili pepper).

So that the juliente turned out very tasty, all the ingredients need to cut into small straws, except for the onion bow.

Juliene with potatoes and mushrooms is much reutee than the classic version of this dish, where potatoes are not used. Such an exorbitant can be calmly retracted from snacks in the category of full dishes, since, having tasted him, it is unlikely that someone will ask for hot. Well, if the chicken is enabled with fell and mushrooms, the chicken is turned on, then such a culinary masterpiece can easily be served on a festive table.

Julien with potatoes and mushrooms

Champignons - 500 g,
potatoes - 300 g,
1 bulb,
sour cream - 400 g,
2 tbsp. flour spoons
cheese - 100 g,
salt, pepper - to taste.

All potatoes cut into cubes and put on a frying pan with a small amount of vegetable oil. Fry potatoes on medium heat for 5 minutes, then add finely chopped onions and continue to fry for another 10 minutes.

After that, add chopped mushrooms to vegetables, mix, salute, cover with a lid and stew another 10 minutes.

To lay out sour cream and flour, stir good, gradually adding warm water (approximately 1 cup). Then lay out the contents of the frying pan and, gently stirring, fill the koxnitsa.

Koxnitsy top sprinkle with grated cheese and put in a heated oven. As soon as the cheese is slightly shrouded, refined with mushrooms and potatoes, cooked in the oven, ready.

Best Recipe Julienne with Mushrooms and Potatoes

Ingredients:

kilogram of mushrooms,
potato shelter,
half a cup of sour cream,
a glass of milk,
250-300 gr. onion
cheese 50 gr.,
drain. Oil 2 tbsp. l.,
the same flour
pepper and salt.

Cooking method:

Rinse mushrooms, lie straw and boil until half-ready. Next, beat them on the colander, let it dry out. Then remember with the sliced \u200b\u200bonion. Paint potatoes, cut into small squares.
Prepare sour cream sauce: melt the oil and gradually interfere with flour to it until a homogeneous consistency is obtained, after that, constantly stirring, pour the milk and sour cream. Facely warm the sauce, do not bring to a boil.
Fill mushrooms with the resulting sauce and warm the dish with weak boiling within five minutes.
Portion molds (coxnotes) to abundantly lubricate with oil (can be creamy). Share potatoes, then pour the cooked mass. Sprinkle with grated solid cheese top, water the butter creamy and bake in the oven before melting the cheese. Cooked on this recipe juliented with mushrooms and potatoes ready. Bon Appetit!

Julien with mushrooms and potatoes in the oven

Ingredients:

Potatoes - 10 pcs.
Mushrooms - 500 g
Solid cheese - 200 g
Melted cheese - 1 pack
Onions - 3 Heads
Garlic - 3 slices
Eggs - 2 pcs.
Flour, salt, spices, butter creamy and vegetable.

Step-by-step cooking:

Fry mushrooms. Boil potatoes, clean and cut the cubes.
To cook the cheapers with potatoes and mushrooms, peeled and crushed onions fry in oil until it becomes transparent. Then connect with mushrooms.
on the slab, put the second skillet and, without adding oil, fry flour for a few minutes. The main thing is that the flour becomes golden.
Then add a spoonful of cream oil to flour and, quickly stirring, fry until the oil is absorbed. Continuing to interfere, pour a little boiling water into the frying pan and bring the contents of a frying pan to a boil. As a result, it turns out a thick mass.
After boiling the sauce into it, add the melted cheese and mix everything. It remains to add salt together with spices. After boiling, turn off the fire. After cooling the sauce in it, add eggs and mix everything.
At the bottom of the Baking Forms, lay out potatoes. From above, a layer of fried mushrooms and crushed garlic, and after this, the contents of the shape pour the sauce. Sprinking the dish with grated cheese, seater in the oven.
At a temperature of 180 degrees, bake half an hour. After the formation of the fragrant crust, it is cheered with mushrooms and potatoes from the oven, lay out on the dish and serve to the table.

Julien with mushrooms and potatoes

Ingredients:

500 grams of champignons,
500 grams of potatoes,
300 grams of solid cheese,
a couple of reptile bow
200 grams sour cream
vegetable oil, pepper, salt.

Cooking method:

To begin with, the onions are in small pieces and put it on a frying pan hot with butter. Onions should fry until the appearance of golden color.
Champignons need to be washed and cut them into 4 parts - and should be put on the pan to the bow.
You should add potato cubes, sour cream to already root mushrooms. If a lot of juice is formed, it is worth adding a pinch of flour, and then turn it all. Pepper and salt add to taste.
Stew Juliene needs 5 minutes, after which the dish should sprinkle with grated cheese. Wait when it melts, and you can upload a julienne in tartlets. Another option: Before adding cheese, you can decompose the julienne in the coconeps, and then sprinkle with cheese and 5 minutes to put in the oven.

Recipes of zhulans with chicken meat, potatoes and mushrooms

Julien with potatoes, chicken and mushrooms

Cooking the juliented with potatoes and mushrooms is easy. For this we need:

Chicken (boiled meat) - 300 g,
oyshemka (fried) - 200 g,
potato - 500 g,
mushroom broth or milk - 200 ml,
2 tbsp. spoons of butter
1 tbsp. flour spoon
sour cream - 200 g,
1 tbsp. spoon cheese (grated),
salt to taste.

Cooking sauce. Flug fry, add creamy oil, pour broth or milk, bring to a boil, mix with sour cream.

Meat cut straw, mix with mushrooms, cut potatoes with straw, pour sauce, put in sucks, sprinkle with grated cheese. Bake zhulene with potatoes, chicken and mushrooms in the oven 10-15 minutes.

Simple prescription julienne with potatoes, chicken and mushrooms

Ingredients:

6 pieces of potatoes
500 g chicken fillet
1 Middle Lukovitsa
200 g Mushrooms White
1 tbsp. l. flour
100 ml cream
50 g of solid cheese
nutmeg
herbs (greens) to taste
salt pepper
vegetable oil (olive)

Cooking:

Potatoes cut along, remove the middle.
Chicken fillet, mushrooms and onions cut into very small cubes, fry on vegetable oil, on high heat for 7 minutes.
Add to chicken flour fillet, slightly fry, and then pour cream, add salt, pepper and nutmeg. Heat carefully, but do not bring to the boil.
The resulting mass is decomposed in the centers of potatoes, sprinkle with grated cheese and favorite herbs.
Bake in the oven at a temperature of 200 ° C for 15 minutes. You can bake scullen with mushrooms, chicken meat and potatoes in the microwave until readiness.

How else to cook cheat with chicken, mushrooms and potatoes

Ingredients:

500 grams of chicken fillet,
300 grams of potatoes,
500 grams of mushrooms,
200 grams of solid cheese,
200 grams of Luke,
300 grams sour cream
creamy oil, salt, pepper.

Cooking method:

The onions must be cut into small pieces and fry in a skip to transparency. It is not worth keeping it for too long for too long because the bow should only shake the flavor and taste of the dish.
In a frying pan to the bow should be placed chicken meat and mushrooms. Sleight salt and pepper. And all together need to fry until readiness. Waiting for the evaporation of moisture, it is worth turning off the fire.
Forms for Juliene need to be lubricated with butter. Then you need to lay out chopped potatoes in them, then fried foods, after pouring in advance prepared sauce or sour cream, finally sprinkle with grated cheese. Then a quarter to put molds into a heated oven.
Determine the readiness of the refuge with potatoes, chicken and mushrooms baked on this recipe, simply - a roasted golden crust will indicate that the dish can be removed.

Recipe Julienne in a slow cooker with potatoes and mushrooms

What will take:

400 g potatoes,
500 g chicken fillet,
500 g of mushrooms,
1 bulb,
100 g of grated cheese,
1 cup of sour cream or cream,
1 tbsp. l. flour
1 tbsp. l. breadcrumbs,
50 g of butter,
vegetable oil,
ground black pepper, salt

How to cook:

Boil chicken fillet in salted water until ready (about 30-40 minutes), cool and cut into small pieces. Potatoes cut into medium circles, rinse mushrooms, clean, cut into thin slices. In the multicooker bowl, melted butter, put mushrooms. Prepare in the "Baking" mode for 30 minutes. Fry with a closed lid, periodically stirring. Onions cut into thin half rings, add to mushrooms, fry 10 minutes, salt, pepper. For sour cream sauce flour frying 2-3 minutes in cream oil, constantly stirring. Add sour cream and mix thoroughly so that there are no lumps. As soon as sour cream thickens, pour a little hot water (the sauce should remind a liquid sour cream according to the consistency), bring to a boil. Koxnitsy lubricate vegetable oil, put on the bottom of potatoes, chicken meat, then fried mushrooms with onions. Pour sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Put in a multicooker and cook in the "Baking" mode for 30 minutes. At the end of cooking
drain the lid of a slow cooker and give Julien with potatoes and mushrooms to cool a little so that the sauce and melted cheese have time to slightly grab.

How to cook julienne in potatoes with mushrooms and cheese

Ingredients:

Potatoes (large) - 5 pcs
Champignons - 400 gr
Grated cheese - 200 gr
Bulb - 1 pc
Creamy oil - 100 gr
Flour - 1/2 Article.
Cream - 250 ml
Salt, pepper - to taste

Recipe for the preparation of zhulans in potatoes:

At first my potatoes are mine, but not yet clean. We cut each potato along the two equal parts. Then neatly, with the help of a dessert spoon, embroider the flesh of the potatoes. We need a kind of potato boat with the thickness of the side of no more than 5-7 mm. We put the resulting potato boats into cold water so that the potatoes do not blacken and gave extra starch.

Take care of the other ingredients. Melt the butter in a pan, we put our champignons into it. Major mushrooms on moderate heat are about 5-7 minutes, and then add a finely chopped bulb to them. Mushrooms with onions are another 5-7 minutes on medium heat, then add flour to the pan. Mix quickly to thicken the mass.

Simple mixing flour, we enter cream or sour cream in the pan. Solim, Perchym and the Most of another 3-4 minutes before the cream thickening (or sour cream). Remove from fire. In the heat-resistant and slightly lubricated oil dishes lay out our potato boats, put a small piece of butter into each boat, as well as a little salt and pepper.

Fill the boats with a mushroom filling. We put our potato boats in the oven, pre-warmed up to 180-200 degrees. We bake the julienne in potatoes 15 minutes, after which we sprinkle every boat with grated cheese, so that a peculiar cheese cap was formed. We put back to the oven and bake for another 15 minutes until readiness. As soon as the potatoes get a golden crust from all sides - it means that the dish is ready. Before serving, a little melted cream oil can be shedding in potatoes with mushrooms and cheese in each portion.

Recipes of zhulans with mushrooms and potatoes in pots

Julien with mushrooms and potatoes in pots

Ingredients:

300-400, chicken fillet,
300 g. Boiled mushrooms,
1 kg. potatoes
1 tbsp. l. flour
200 ml of chicken broth or milk,
60 g. Butter,
250 ml sour cream,
1 tbsp. l. grated cheese, salt.

Cut meat straw and fry on cream oil. Potatoes cut straw (or cubes). Place into portion clay potatoes, meat, mushrooms, pour sauce, sprinkle with grated cheese, sprinkle with melted oil and bake in the oven.

For the preparation of sauce to Zhullen with mushrooms and potatoes, cooked in pots, flour slightly fry in a frying pan, then add butter and, stirring continuously, fry. Pour hot broth or hot milk and, stirring, bring to a boil. The resulting white sauce is mixed with sour cream in a 1: 1 ratio and bring to a boil.

Julien chicken, mushrooms, potatoes

Description: Greens can give a spicy taste to almost any dish. Especially it revives Julien, which thanks to sour cream is very satisfying.

Ingredients:

400 grams of mushrooms,
300 grams of chicken (chicken fillet),
4 pieces potatoes,
200 grams of frozen spinach,
300 grams sour cream
tablespoon of vegetable oil
clove of garlic
70 grams of cheese,
salt, black pepper.

This recipe will conquer you with his piquant and at the same time with a gentle taste!

This dish can be served as a hot snack to a festive table.

To do this, you will need:

Breast without skin: if a whole, then 1 pcs, if parts, then 2-3 pcs depending on the size;
3-4 medium potatoes;
1 champignon packaging;
2 bulbs;
3 large tomatoes;
Mayonnaise;
Salt and spices to taste.

Establish:

Preparing chicken breast. We put the dishes with fillet on the fire. We wait until the water boils and boil the breast within 5-7 minutes. After that, drain the water and wait until the chicken cools. Go to the preparation of potatoes.

Cut the potatoes with straw and fry in a frying pan. We are waiting for the potatoes and acquire a golden and appetizing color.

Following onions, fry the champignons within 5-7 minutes. After that, add them to the bow and mix. You can fry these ingredients together, but it's someone like.

Tissue tomatoes with circles.

We begin to lay out the layers of our julien

On the bottom of the baking form (pre-abundantly lubricate it with butter) laying fried potatoes. Next to be missed mayonnaise. Next, add boiled fillets (cover it in advance in small parts). And again mayonnaise. Mushrooms and onions are laying on the chicken. Put tomatoes on champignons. Again, we lubricate everything with mayonnaise and thickly sprinkle with the cheese.

We send our shape into the oven preheated to 200 ° C and bake for 30-40 minutes.

Bon Appetit!

Very tasty and originally applied in potato coxnotes, in potatoes or just add potatoes into the dish. Choose!

Julien in potatoes - a very tasty, satisfying and festive dish. When the season of young vegetables begins, it is better to cook it better with young potatoes. For dish you need to choose large potatoes. If you have the opportunity to get more fragrant and bright mushrooms, rather than champignons, certainly use them. Serve is better so juliented in potatoes hot, but also the cooled dish is also tasty. A mix of fresh vegetables, fragrant seasonal greens, pickles can be applied as a garnish. Also, at will, you can additionally file sauce - tomato or creamy - the case of taste.

Potatoes 4 pieces
Champignons 200 g
Sour cream 5 tbsp.
Wheat flour top grade 1 tsp
Salt to taste
Pepper black ground to taste
Vegetable oil 20 ml
Onion 1 pc
Solid cheese 70 g

First of all, you need to wash the tubers of young potatoes, preferably a rigid sponge or brush. Ship potatoes into the pan and pour it with water, send to the stove. Peel potatoes for five minutes. After potatoes to cool.

In the meantime, so far sails potatoes, take the pan, pour oil into it and put itze. Clean the bulb of the medium sized from the husk, slip and peel into the cube. Shampignons wash, clean the hats, chopping mushrooms with small pieces. Transfer both cuts in the pan and fry until readiness and ruddy color. In the process, plunder slightly salt and pepper.

When potatoes cools, take a sharp knife, cut each potato along the two equal half. Also need a teaspoon with a sharp end, with the help of a spoon, scratch the middle of each half of the potatoes so that the resulting "boats" to fill.

When the mushrooms and onions become a pleasant ruddy color, pour them a teaspoon of wheat flour to them, mix well and grasp half a minute.

After adding a portion of sour cream, it is desirable not very thick. Leave the pan on the stove, stirring the ingredients for a couple more minutes.

Now you should enable and warm the oven, set the temperature to binge 180 degrees. Potato billets are generously filled with a refined julienne from the frying pan, optionally salted.

Solid cheese rubbing, sprinkle each billet. Ship potatoes into the heat-resistant container and send to the oven, bake for about 20 minutes.

After submitting a ready-made dish to the table, optionally with sauce or vegetables.

Enjoy your meal!

Recipe 2: Juliented with mushrooms and potatoes (step-by-step photos)

If guests are expected, and you do not know how to surprise them, then refinered with chicken, mushrooms and potatoes in the oven, the recipe with photos of which will be described slightly below, will become an excellent option. You can bake Zhulien in small kokoshnitsa, the pots are more or in one large form. The dish is always obtained by very satisfying, fragrant and calorie, since it is necessarily present sour cream (cream, bezamel sauce), solid cheese, and in this case, potatoes with chicken. There is no need for spices to overload the dish, the pairs of pinch of nutmeg will be enough.

700 g potatoes,
500 g chicken,
150 g of solid cheese,
50 g of butter,
2 tbsp. l. Wheat flour,
2 choping ground nutmeg,
350 ml of milk,
2 h. L. salts
2 tbsp. l. vegetable oil
1 large bulb,
200 g champignons.

First of all, clean and wash potatoes, cut into cubes. Roll the oil for frying and put the potatoes there, satisfy and fry for 10-15 minutes to half-year.

In the saucepan, put a piece of butter and melt it. Then pour flour into the foiled oil and continue stirring with a spoon or immediately a wedge.

After a couple of minutes, start a little bit to fasten the milk by stirring the wedge. Sweep and sprinkle with ground nutmeg. When the sauce thickens, turn off the gas. If there are many lumps in the sauce, you can strain it.

Remove the bluish bulb and make finely cut.

Remove the soaked potatoes from the frying pan.

In the pan, shift the crushed onion and pass his moments 3 on the weak heat before the caramel shade appears.

Champignons need to be cleaned and boiled in salted water 5 minutes, and then water to merge and especially large mushrooms cut into 2-3 parts. In the form with high sides, lay out layers: potatoes, onions, mushrooms.

Drink chicken meat, remove everything too much and cut it with small pieces. You can take the breast or more fatty meat cut off with the legs and hips of the carcass.

Fry it on a strong fire for about 5 minutes, stirring, after which shifting to the pan.

Solid cheese on a coarse grater.

Plush the future cheese on top of grated cheese, decorate vegetables and greens as desired. Put an oven for 15-20 minutes preheated to 180 degrees.

Before serving, give a dish a little cool. Fresh vegetables come to Zhulin. Bon Appetit!

Recipe 3, step-by-step: Juliented with chicken and potatoes

chicken meat without bones - 300 g,
fresh mushrooms (champignons, vyeshenka) - 400 g,
onion repka - 1 pc.,
syrevoy - 200 g,
potatoes of tubers - 4 pcs.,
cream - 4 tbsp.
wheat flour - 1 tbsp,
vegetable oil - 2-3 tbsp,
salt, spices.

First of all, we rinse meat and clean it from the films. Next, cut it first with slices, and then cut medium-sized cubes.

On Luka cut off the bottom, remove dry scales from it and rinsed in cold water. Then cut it in half, and after cut into small pieces. Mushrooms are rinsed from pollution, drier and cut slices.

To be heated with the oil, the frying pan put meat and fry first on a big fire, and then we drag on the slower, so that a crust formed on meat, but inside it was not overheated.

At the next stage, purified potatoes are rubbed on a large grater (you can use the combine) and add to the pan to meat and mushrooms.

Knip a couple more minutes.

Then we pour cream, we have a flour and spices and a few more minutes.

Now we decide our dish in forms and sprinkled on top of a squeezed cheese.

We bake julienne in the oven for 15-20 minutes at a temperature of 200 degrees.

As soon as cool, you can serve to the table right in the forms.

Bon Appetit!

Recipe 4: Potatoes with Julienne in the oven (step by step)

Wheat / flour flour - 1 tbsp. l.
Hard cheese
Cream (I had 10%) - 200 ml
Onions on (medium size) - 2 pcs
Chicken breast (boiled) - 200 g
Champignons (approximately) - 300 g
Potatoes (large, I had) - 10 pcs
Spices (salt, pepper)
Butter butter (for frying)

First of all we are preparing potatoes. It is good to wash it, it is possible with a brush, since we will eat it with a skirt.

We cut in half and a spoon carefully remove (or embroider) the middle.

Make coconne from potatoes for our Julian.

Prepared potatoes put in a saucepan with water (so as not to darken). Although there is an option to boil it in salted water a little (then the cooking time is reduced in the oven). But this is optional.

Ingredients for filling, i.e. mushrooms, onions, breasts cut finely. But instead of chicken breast, I took the same amount of chicken ham.

We warm up the pan with butter and begin to fry in it: first onions (5 minutes), after add mushrooms, fry together with the bow.

Then add the breast (or, like me, ham) and please all together for another 5 minutes.

After adding flour spoon, mix it well and cream.

Drink everything together a couple of minutes.

A baking sheet with a creamy oil, squeeze "Koxnitsy" from potatoes, each "Koxnitsa" is somewhat resolved (this is, provided that the potatoes did not begin), they lay out our filling in the Koxnitsa and spoon.

We put in the oven preheated to 180-200 * and bake until potatoes are ready. In each oven, this time is different (if potatoes have been pre-failed, then time, naturally, decreases).

After removing our potatoes, we sprinkle with grated cheese on top and again we send it into the oven so that the cheese is melted.
For example, I did not put into the oven, but shifted on the dish from the microwave and sent to melt the cheese in the microwave.

All, Justchik is ready. Serve it with greens and vegetables (vegetables, naturally, for season).

Recipe 5: Julienne in potatoes with potatoes

We all love this dish, but not everyone is right to cook it. This recipe will help you eliminate ignorance and please home the next culinary masterpiece.

A piece of meat
300 grams of mushrooms
Potatoes, at the rate of 1.5 potatoes on the pot
2 Lukovitsy
1 carrot
2 cloves garlic
Pepper
Spices to taste

To begin with thin pieces on cut meat, it is desirable to cut across the fibers. If you cook from pork, then put a couple of pieces of fat in the pan so that it is wound up and you can use it for the frying of the rest of meat without using sunflower oil. And if you cook from lean meat, then lay out pieces on a preheated frying pan with hot oil. And fry meat until the season so that the meat is covered only with a golden crust, but it was not prepared, do not forget to pickle, to pour and sprinkle to it.

At half, the finished meat decompose the pots.

Then in the same frying pan, split the oil or fat and lay out the mushrooms. If you use dry, then it is better to soak them and soar with boiling water, and if frozen, wash it out and defrost, fresh can be washed to cut and put in the frying pan.

When the mushrooms are well compressed, the juice will pop up, they will be practically ready, we add a finely chopped straw carrots to them.

When the mushrooms roasted with carrots, add thinly chopped onions, pepperm and fry until the onions of the onion.

When the bow on half is ready, we add finely chopped garlic and remove the frying pan from the stove. Laying mushrooms with vegetables on meat, but not completely all the contents of the frying pan.

We lay out thinly chopped potatoes on meat and mushrooms with vegetables.

And then again the remains of mushrooms with vegetables. Do not forget to salt potatoes.

On all the ingredients collected together, we lay the cheese slices, close the lid and put in the heated oven.

After 30 minutes, our Julin is ready, but do not forget that only 15 minutes we prepare on a strong fire, the remaining 15 on average and even slow. Apply to the table in the pots.

Recipe 6: Juliented with potatoes chicken and mushrooms

Delicious potatoes in cream sauce with mushrooms. Prepare easy. Products are available and always in the house.

Potatoes - 6 pcs
Champignons (Fresh) - 250 g
Chicken breast - ½ pcs
Onions on (large) - 1 pc
Onion green - 1 Pouches.
Milk - 200 ml
Cheese melted (soft type "Viola", "amber light", etc.) - 100 g
Spices (to taste)

Chicken breast salt, pepper, bake until readiness. Cool, cut into a cube.

Onions cut into half rings, fry to transparency on vegetable oil.

Add sliced \u200b\u200bchampignons to Luka, fry 5-7 minutes.

Potatoes cleaned, cut into a strokes, fry until ready on vegetable oil. At the end to salute, add spices.

We combine everything together - potatoes, chicken breast, onion + mushrooms. Mix gently.

Add milk, melted cheese. Heat all for 5-10 minutes so that the cheese melted and each piece was in a milk-cream sauce. At the end add chopped green onions.

Serve hot. Well, sooooo delicious!

Recipe 7: Delicious potato Julien (with photo)

Appetizing, satisfying Julien with potatoes is a French national dish. This kushan can be sour cream or flour, but today we will cook sour cream - a flour treat!

Potatoes 3-4 pcs.
Creamy butter 100 g
Mushrooms 400 g
Onions on 1 pc.
Wheat flour 1 tbsp. l.
Cream or sour cream (25-30% fat) 250 g
Syll of solid grades 150-200
Salt table ½ h.
Black pepper ground ½ h.

Immediately do mushrooms, wash, clean, soak in water for half an hour, the liquid subsidize.

Clean the husks from Luke, cut the onions as much as possible.

Drain the water with mushrooms, dry them.

Preheat a frying pan with butter, send to roast for 20 minutes of mushrooms.

Then add the bow into the mushrooms, mix, fry the products together for 7 minutes.

In order for the mass to become thick, add sainted flour.

As soon as the flour becomes dissolve, pour the cream here, stretching for another 10 minutes. Then salt the mixture, stick, mix, remove from the fire.

Rinse carefully potatoes, clean, cut along in half. Take a tablespoon, remove the middle of the potato halves, should turn out baskets. Remove the baking sheet, lubricate the oil, put the potato tanks on it. Save them, pepper, put butter into each potato.

War down the oven up to 200 degrees, fill the baskets of the finished mushroom mass with the sauce, send the baked products for 15 minutes.

Let the cheese, after the specified time, sprinkle them delicacy, send to the oven for 15 minutes.

That's all, soon Zhulen with potatoes will be ready!

Recipe 8: mushroom juliented with potatoes in the oven

Julien with mushrooms is a classic dish of French cuisine. To prepare it for this recipe will be able to each. This dish does not require large financial investments, no longer time for cooking.

Julien in France is a way of cutting vegetables for further use in dishes. More precisely, grinding vegetables to the state of finely chopped straws, because in such a form of vegetables more tender taste. But in Russia and Ukraine, Zhulien called fried mushrooms with cheese, submitted portion (usually in tartlets or coxnotes).

There is a huge number of ways to prepare Julien. Often this dish add various kinds of components. It can be vegetables (for example, potatoes, both in our recipe), and meat, and even seafood.

You can cook this snack at home according to the classic recipe you can rather quickly, which will become a "trump card in a sleeve" for novice hosts if you need to surprise the guests with delicious and at the same time simple dish. More about cooking Juliene with mushrooms, potatoes and cheese can be learn more from a step-by-step recipe with a photo.

potatoes - 3 pcs
white marinated mushrooms - 300 gr
solid cheese - 100 gr
chicken Egg - 1 pc
potato starch - 1 tbsp.
flour - 1 tbsp.
sour cream - 3 tbsp.
creamy butter - 1.5 tbsp.
onion - 1 pc
salt to taste
white pepper - to taste
dill - 4 twigs

To begin with clean potatoes and fine three with a shallow grater. After the potatoes were fined, it is pretty going to eat it so that the fluids are left. Add in advance of grated solid cheese and starch to potatoes. Pretty mix all the components.

We split the egg, add yolks to the rest of the ingredients and mix it all together again.

Now the mass for Koxnets is prepared.

The form is slightly smearing the oil and distribute the resulting mass uniformly along the bottom and edges. After that, we put the Koxnitsy in the oven preheated to 190 degrees for 20 minutes.

In the meantime, we clean the onions and cut it with small cubes.

After put onions on the pan with preheated oil.

When he becomes translucent, add finely chopped mushrooms to Luka and leave to roast for another 20 minutes.

Mix flour with sour cream.

We put the "sour cream" flour to a bow with mushrooms. We thoroughly mix and leave for a while. As soon as sour cream becomes thick, we remove the frying pan with the stove.

The resulting coxnotes after they cooled, remove from the molds.

To Koxnitsa put a lot of frying pan, we decorate the greens - and you can serve homemade julienne with mushrooms on the table.