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Julienned Vegetables
Created by admin,
Description"Julienne" is a fancy French cooking term meaning to cut into long strips. My husband was served this array of vegetables at a restaurant, and I thought I'd try the combination at home, omitting the buttery sauce of the original. If you don't have the time, or simply don't like julienning, you can replace the large carrots with baby peeled carrots.IngredientsEqual amounts of green beans, carrots, zucchini, yellow squash, and wax beans if you can get them- the idea is that you'll have equal amounts of each vegetable when fully cooked. Of course, if you REALLY like green beans, and don't care much for the zucchini - adjust the recipe accordingly. 1 large onion 2 Tbls Italian Seasoning Salt and Pepper
Methods/stepsMake sure all vegetables and well-washed and patted dry. Trim the ends of the beans. Cut the carrots, zucchini and squash into long thin strips (or, julienned). Halve, quarter, then thinly slice the quarters of the onion against the rings. Saute the vegetables together, adding Italian Seasoning, salt, pepper, (and minced garlic, if you like) until done. About 5 minutes for crisp-tender, longer if you prefer your vegetables more tender.
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