Julienne – Vegetables À La Uschi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 green pepper (s)
- 1 small zucchini
- 3 large carrot (s)
- 1 leek, small
- 1 clove garlic
- some butter flakes
- 2 teaspoons, leveled vegetable stock, instant
- 150 ml water
- 1 teaspoon salt, (herb butter seasoning salt)
- some chives, to taste
Print Recipe
Pin Recipe Instructions
- Wash all vegetables and pat dry. Remove the peppers from the core and cut into thin rings. Peel the carrots and, if possible, cut into thin strips with a julienne peeler (you can also use a sharp knife), also cut the unpeeled zucchini into fine strips. Peel the leek into thin rings, peel the garlic clove and chop finely.
- Put everything together in a pan, add the water and the instant vegetable powder, cover with a few flakes of butter and bring to the boil in the closed pan. Then switch off the stove immediately and leave it unopened for 3 minutes.
- The vegetables stay beautiful in color and still have a bit of bite!
- Goes very well as an accompaniment to fish and pan-fried meat! Finally you can sprinkle some chives over the vegetables.
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