Julienne de Legumes (Vegetables in julienne)
Published March 3, 1981
- Total Time
- 25 minutes
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Ingredients
2 small zucchini, about ¾ pound
2 medium-size white turnips, about 6 ounces, peeled
2 carrots, about ½ pound, trimmed and scraped
Salt to taste
3 tablespoons butter
Freshly ground pepper to taste
2 tablespoons finely chopped shallots
Nutritional analysis per serving (4 servings)
12 grams carbs; 23 milligrams cholesterol; 131 calories; 3 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 4 grams fiber; 476 milligrams sodium; 2 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-inch wide julienne strips.
- Step 2
Prepare the turnips in the same manner, cutting them into julienne strips.
- Step 3
Cut the carrots in half crosswise. Prepare them as you did the zucchini and turnips.
- Step 4
Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes.
- Step 5
Add the turnips and let simmer one minute. Drain quickly.
- Step 6
Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.
Private Notes