Delicious mushroom julienne: homemade recipes

Julienne is an excellent universal snack, which you can freely decorate the table on a holiday and for every day. Most housewives note that not a single special date in their calendar is complete without this amazing dish. Traditionally, they cook julienne with chicken and mushrooms. However, with a little imagination with the addition of ingredients, you can make a wonderful appetizer that will satisfy the taste preferences of any of your guests.

In this article you will see a description of the best julienne with mushrooms and recipes with photos. In addition, you will be surprised how varied the ways of preparing them are.

If you want to cook julienne at home according to the recipes below, then you can safely take any mushrooms you want. It can be purchased champignons, or maybe a forest harvest. However, do not forget to heat treat forest fruit bodies before using them.

So, how to cook julienne at home? It turns out that this is very easy to make if you follow simple recipes and your preferences.

[ »wp-content/plugins/include-me/ya1-h2.php»]

How to cook classic julienne with chicken and mushrooms at home

Classic julienne with chicken and mushrooms is loved by everyone: both old and young.

[ »»]

• Chicken fillet – 0,5 kg;
• Champignon mushrooms – 0,5 kg;
• Homemade milk – 1,5 tbsp.;
• Onions – 100 g;
• Cheese – 150-200 g;
• Flour – 50 g;
• Oil – for frying;
• Salt, a mixture of ground peppers – to taste;
• Greenery is for decoration.

How to cook julienne with chicken and mushrooms according to the classic recipe?

To do this, boil the poultry meat, cool and cut into small pieces. If you didn’t have a fillet at hand, then you can take a couple of ordinary chicken hams, boil, cool, remove the skin and bones, and then chop.

Finely chop the onion and put in a frying pan on hot vegetable oil, fry until transparent.

Mushrooms cut into small cubes or thin slices, put to the onion to fry together until all the liquid has evaporated.

Then send the pieces of meat to the mushrooms and fry for about 5 minutes, salt and pepper.

Take a separate dry frying pan and fry the flour in it until creamy.

Pour in the milk and, thoroughly mixing it with flour, break up all the lumps. Set the fire to a minimum and simmer the filling for about 3-5 minutes, until the mass acquires a thick consistency.

In the meantime, it is necessary to prepare the cocotte makers and put the filling in them.

Gently spread the sauce and grated cheese over the chicken-mushroom mixture.

It is necessary to bake in a preheated (190 ° C) oven until a golden crust is obtained on the cheese. At the end, decorate the classic julienne with fresh herbs.

How to cook julienne with chicken and mushrooms: a step by step recipe with a photo

The following step-by-step recipe for julienne with chicken and mushrooms can also be classified as “classic”. However, its preparation is somewhat different, as it does not require the use of an oven and small portion ladles. In this case, one common pan is taken, and the dish itself, when served, is simply cut by hand into portions.

• Boiled chicken – 0,6 kg;
• Mushrooms – 0,6 kg;
• White onion – 1 large head;
• Milk or cream – 1,5-2 tbsp.;
• Olive oil – for frying;
• Cheese – 200 g;
• Butter – 40-50 g;
• Nutmeg (ground) – 2 g;
• Flour – 1,5 tbsp. l .;
• Salt pepper.

The photos below will help you prepare julienne with chicken and mushrooms.

So, boiled meat and mushrooms are cut into small pieces, and together with finely chopped onions we send them to a pan with olive oil. Fry our base for 10 minutes, season with salt, pepper and set aside.

In the meantime, we take up the preparation of the sauce: heat the flour in a separate dry frying pan. It is necessary that the powder acquire a light brown tone.

In turn, add: butter, and then milk, make a homogeneous mass. It is better to melt the butter in advance so that it quickly combines with the flour in the pan.

Fry everything together over low heat, throw in nutmeg, if necessary – salt and pepper.

Pour the pan with the preparation with the resulting sauce, put it on the fire, sprinkle with grated cheese on top and cover with a lid.

Cooking julienne with chicken and mushrooms in a pan can be considered complete when the cheese is well melted under the lid.

[ »]

Cooking julienne with chicken and mushrooms in pots

Fortunately, the recipes for this classic hot dish do not end with cocotte makers and a frying pan. There is another option for its preparation – julienne with chicken and mushrooms in pots.

• Chicken ham or breast – 0,5 kg;
• Mushrooms (champignons or forest) – 400 g;
• Onion – 1 large piece;
• Cheese – 180 g;
• Flour – 25 g;
• Butter – 50 g;
• Milk homemade fat – 1 tbsp.
• Salt;
• Spices (any) – optional.

Remove the bones from the chicken and boil for 15 minutes (not until fully cooked), cool.

Crumble into strips and put in a pan with butter (25 g). Fry until golden brown for a few minutes and put on the bottom of the baking pots.

In the same pan, put finely chopped onions, as well as mushrooms, chopped into thin slices. Stirring, you need to fry the mass until most of the mushroom juice has evaporated. Put the mixture in pots after the chicken, salt and season with spices.

The sauce-filling is prepared last: fry the flour in the remaining oil and pour the milk. Thoroughly mix all these ingredients together and simmer over low heat for a couple of minutes.

Evenly fill the pots with filling with sauce and sprinkle grated cheese on top.

Put the mushroom julienne with chicken into the oven and bake at 170°C for about half an hour.

Recipe for julienne with chicken and mushrooms in a bun

Making julienne with chicken and mushrooms at home is a pleasure, especially when there are dozens of options for its preparation. Not so long ago, in modern cooking, it has become popular to cook a French appetizer in edible “cocottes”.

[ »wp-content/plugins/include-me/goog-left.php»]

One of the most popular is julienne with chicken and mushrooms in a bun – a very tasty and hearty hot dish.

• Buns for hamburgers – 7 pcs.;
• Boiled chicken meat – 0,6 kg;
• Mushrooms (any optional) – 0,6 kg;
• Onions – 2 medium pieces;
• Hard cheese – 150 g;
• Olive oil – for frying;
• Cream – 0,2 kg;
• Flour – 1 tsp with a slide;
• Spices (salt, pepper) – to taste.

A step-by-step photo recipe for julienne with chicken and mushrooms in buns is as follows:

Finely chop the boiled and chilled poultry meat.

Cut the onion and mushrooms into cubes, then put them together with the chicken in a pan with hot oil and fry everything together for 20 minutes.

Mix flour with sour cream and 5 minutes before the base is ready, pour the sauce into the pan, mix, add spices.

In the meantime, divide the buns into 2 unequal halves, carefully remove the pulp from the larger one.

Fill edible “kokotnitsa” with a hot appetizer, sprinkle with grated cheese, cover with smaller halves.

Arrange the filled buns on a baking sheet, greased with oil, and send to the oven to bake for 5-7 minutes at 150-160°C. By the way, you can cook julienne with chicken and mushrooms not only in the oven, but also in the microwave.

Delicious julienne with chicken and mushrooms in tomatoes

There are many options for edible cocotte makers that can replace standard portioned pans. Excellent for such a case will be potatoes, zucchini, eggplant, pepper, tomato. The latter gives the appetizer a very interesting spicy flavor. How to cook julienne with chicken and mushrooms in tomatoes?

• Large red tomatoes – 5 pcs.;
• Boiled chicken – 0,4 g;
• Mushrooms – 0,4 g;
• Onions – 2 small pieces;
• Flour – 2 tbsp. l .;
• High fat milk – 1,5-2 tbsp.;
• Sunflower oil;
• Spices – salt, pepper.
• Cheese – 200 g;
• Fresh greens.

Chicken meat and mushrooms cut into pieces of 5 mm.

We cut the onion as small as possible and send it to a deep frying pan greased with oil or a stewpan.

After 3 minutes, throw mushrooms to the onion and fry.

After another 5 minutes, lay out the chicken, reduce the heat a little and continue to fry for about 7 minutes.

During this time, separately on the fire, “golden” the sifted flour and pour the milk, mix, season with spices.

Put the resulting sauce in a pan to the filling and simmer over low heat for about 5 minutes.

We cut off the caps from the tomato and carefully remove the core, leaving the walls and bottom 7-10 mm thick.

We fill them with julienne 2/3, sprinkle with cheese, cover with hats and bake for 20 minutes at 180 ° C.

Chicken and mushrooms in the oven julienne recipe will take on a new taste. And rich red “kokotnitsy” on the table will look very impressive.

How to make julienne with chicken and mushrooms in dough baskets

Julienne in dough baskets is no less in demand. To prepare this interesting dish, you can buy ready-made puff pastry in the store.

• Boiled chicken (breast) – 0,5 kg;
• Mushrooms – 0,5 kg;
• molds for muffins or cupcakes;
• Ready puff pastry – 0,6 kg;
• Onions – 2 pcs.;
• Cheese – 0,2 kg;
• Sour cream – 1 tbsp.;
• Flour – 1 tsp;
• Butter – 3 tsp;
• Salt pepper.

The preparation of this julienne with chicken and mushrooms is divided into step-by-step steps:

Fry chopped onions, mushrooms and poultry meat in butter.

Add flour, sour cream, salt, pepper, mix and simmer everything together for about 5 minutes.

Roll out a thin layer of dough with a rolling pin, cut into equal squares. The size of each of them should be slightly larger than the molds themselves.

Lubricate each form with vegetable oil and line the dough, pressing it lightly to the day and along the edges. Bake the baskets in an oven preheated to 190 ° C for 10 minutes.

Fill the top with ready-made julienne, sprinkle with cheese and bake for another 13-15 minutes.

This is what julienne looks like in dough with chicken and mushrooms in the photo:

Recipe for julienne with chicken, mushrooms and Dorblu cheese

If you are a fan of gourmet dishes, then it’s time to try the Julienne recipe with chicken, mushrooms and Dorblu cheese. I must say that this variety does not give a golden crust when cooked, but the taste is just delicious.

• Boiled white chicken meat – 0,4 kg;
• Mushrooms – 0,4 kg;
• Dorblu cheese with green mold – 0,2 kg;
• Milk – 2-2,5 tbsp.;
• Butter – 40 g;
• Young onion feathers – 1 bunch;
• Flour – 2 tbsp. l .;
• A pinch of nutmeg.

Finely chop the onion and send to fry in a pan with butter.

Chop the chicken into small cubes and add to the onion.

Pour flour and pour half a glass of milk, mix and simmer for a couple of minutes.

Then finely chop the mushrooms and send to the rest of the ingredients, pouring in the remaining milk.

Add nutmeg, stir, cover and simmer for 20 minutes.

After opening the lid, pour in the cheese broken by hand, mix and simmer for another 5 minutes.

Garnish the dish with green onions, divide into portions and serve.

This hot appetizer will perfectly emphasize the taste of sweet red wines.

Julienne recipe with chicken, mushrooms and cream at home

The recipe for julienne with chicken, mushrooms and cream is perfect for a festive feast, family dinner or a romantic evening.

• Chicken – 400-450 g;
• Mushrooms – 350 g;
• Onions – 2 pcs.;
• Fatty cream 20% – 300 ml;
• Hard cheese – 200 g;
• Flour – 50 g;
• Garlic – 1 clove;
• Oil – for frying;
• Spices – salt, pepper, curry.

Wash the chicken meat, if there are bones – remove, cut into small pieces.

Add salt, pepper, crushed cloves of garlic, curry to raw meat to taste and put in a pan with vegetable oil. Fry over medium heat for about 15 minutes.

Finely chop the onion and send to the meat to fry.

After a couple of minutes, add finely chopped mushrooms and fry for 7-10 minutes.

Important: in this case, it is better to use fresh champignons, oyster mushrooms or porcini mushrooms.

Separately, it is necessary to prepare the sauce: fry the flour until brown, add cream, stir and simmer slightly.

Put the stuffing for the julienne in cocotte makers or a general baking dish.

Pour in the cream sauce and spread the cheese layer evenly.

According to the recipe for julienne with cream, chicken and mushrooms, the baking time should be 20-25 minutes, and the temperature should be 180 ° C.

How to cook julienne with chicken, mushrooms and seafood at home

A wonderful snack for those who are fond of eating “seafood”. All you need is to purchase the necessary products and familiarize yourself with the recipe for julienne with mushrooms and seafood.

• Mushrooms – 150 g;
• Shrimp – 150 g;
• Mussels – 200 g;
• Onion – 50-70 g;
• Homemade milk or cream – 150 ml;
• Butter – 60 g;
• Flour – 1 tbsp. l .;
• Cheese – 70 g;
• Salt;
• Pepper;
• Nutmeg.

How to cook julienne with mushrooms according to this step-by-step recipe?

Mussels are cleaned, washed and boiled in salted water with the addition of dill for 5 minutes.

We do the same procedure with shrimp.

We cut the onion and mushrooms into small pieces, send them to a saucepan with 20 g of butter and fry until the mushroom liquid evaporates.

In another bowl, mix the remaining melted butter and flour, pour milk, season with spices, mix again and set aside.

In pre-prepared cocottes, lay out in layers: mussels, shrimps, fried mushrooms, sauce.

The final layer will be cheese grated on a coarse grater.

Bake “Sea” julienne with mushrooms in the oven until a golden blush forms on the cheese (180°C).

Julienne with mushrooms and salmon

An unusual and hearty hot dish that will never get bored. The fish harmonizes wonderfully with mushrooms and the most delicate creamy sauce.

• Mushrooms – 400-450 g;
• Salmon (fillet) – 400 g;
• Onions – 100 g;
• Cream 20% fat – 1,5 tbsp.;
• Muka – 2 h. l.;
• Olive oil – for frying;
• Cheese – 200 g;
• Lemon juice – 1 tbsp l .;
• Salt;
• Pepper black, red, white.

Now that we have the ingredients ready, you need to learn how to cook julienne with mushrooms and fish at home.

We cut the onion as small as possible, chop the mushrooms into thin plates.

We put a frying pan with a small amount of oil on the fire and fry the slices for about 7 minutes.

Cut the fish fillet into 5 mm thick cubes, sprinkle with lemon juice, salt, pepper and put in a pan. Mix well, turn off the heat and set aside.

In the meantime, mix the cream with flour, breaking up the resulting lumps.

We take out portioned pans and put the filling on them.

Fill with filling, three cheese on top and send to the oven for 10 minutes at 190 ° C.

Recipe for julienne with mushrooms and bacon

Your soulmate will definitely appreciate the recipe for julienne cooked in the oven with bacon. Men are very fond of this meat product, and in combination with mushrooms and cheese, compliments are provided in your direction.

• Bacon – 130 g;
• Mushrooms – 350 g;
• Bow – 1 head;
• Flour – 25 g;
• Garlic – 1 clove;
• Cream – 1 tbsp.;
• Sour cream – 0,5 tbsp.;
• Cheese – 130 g;
• Vegetable oil – for frying;
• Salt pepper;
• Spices – optional.

Mushrooms should be cut into small cubes about 5 mm thick.

It is advisable to chop the onion even finer and send it to the fire to fry until soft.

Add mushrooms and continue to fry the mass until the excess moisture has evaporated.

Add flour, cream and sour cream to the future julienne. Mix well, salt, pepper and bring to a boil.

Turn on the stove, set the temperature (200°C) and set the baking time (25 min).

While the oven is heating, fry the bacon, cut into thin slices and brushed with garlic, in a dry frying pan.

Pour the mushroom mixture over the cocotte bowls, put 1-2 pieces of bacon on top and sprinkle with grated cheese.

Bake the appetizer for the remaining time on the timer and serve.

Homemade julienne with mushrooms and chicken giblets

Homemade julienne with mushrooms cannot be compared with any restaurant appetizer, because it is prepared with love and care. We suggest you use chicken giblets in the preparation of this dish.

• Mushrooms – 350 g;
• Boiled chicken navels – 150 g;
• Boiled chicken hearts – 150 g;
• Boiled chicken liver – 150 g;
• Onions – 100 g;
• Olive oil and butter – 1 tbsp. l.;
• Cream 20% fat – 1,5 tbsp.;
• Parmesan cheese – 180-200 g;
• Basil;
• Salt.

If you do not know how to cook julienne with mushrooms, then a step-by-step description of the recipe will help with this.

We cut the boiled giblets into strips, put them in a pan with butter and start frying over medium heat.

Meanwhile, pour olive oil into another pan and fry the finely chopped mushrooms until the liquid is removed.

Finely chop the onion and spread it to the giblets, and after a couple of minutes add the mushrooms, salt.

We make the fire minimally intense and pour the cream into the pan.

Evaporate half the cream and add 2/3 of the cheese, grated on a fine grater. Stir and simmer until sauce is smooth.

We distribute the resulting mixture among the cocotte makers and fill the tops with the remaining cheese mixed with chopped basil.

The final step is to send the dish to the oven for 5-7 minutes (160°C).

Julienne with mushrooms and rabbit fillet

Some people do not like to eat fatty meat, so julienne at home with mushrooms and a rabbit will come in handy.

• Mushrooms – 400 g;
• Rabbit fillet – 250 g;
• Cream or sour cream – 70-80 ml;
• Cheese – 150 g;
• Butter – 25 g;
• Spices – salt, nutmeg, a mixture of various ground peppers.

Heat the butter in a frying pan and fry the mushrooms cut into strips a little on it. Without bringing the fruiting bodies to readiness, transfer to a separate container.

Grind the rabbit fillet into cubes and fry in a pan in which there were mushrooms until tender.

Mix cream or sour cream with spices to taste.

Spread the meat and mushrooms in layers over the cocotte makers, pour over the sauce, and add a layer of cheese to the very top.

As usual, bake the julienne in the oven at 180°C until the cheese layer is melted.

How to cook mushroom julienne with balyk

• Mushrooms – 300 g;
• Fish (pork) – 300 g;
• Sour cream – 1 tbsp.
• Garlic – 2 cloves.
• Onions – 1 pcs;
• Hard cheese – 150 g;
• Processed cheese – 80 g;
• Salt pepper.

How to cook mushroom julienne with balyk, recipe with photo:

Cut all the ingredients (except cheeses) into small cubes and fry in a few drops of olive oil until tender.

Add sour cream, melted cheese, salt, pepper and simmer for 10 minutes.

Spread the resulting mass into molds, sprinkle with grated cheese and bake at 170 ° C for 15 minutes.

The rich mushroom taste of a hot appetizer with tender chicken meat will not leave anyone indifferent. And if you add eggplant to the ingredients, the flavor range of piquancy will be amazing.

Julienne recipe with mushrooms, chicken and eggplant in the oven

How to cook julienne with mushrooms, chicken and eggplant?

• Chicken meat – 400 g;
• Mushrooms – 400 g;
• Eggplant – 1 pc.;
• Onions – 3 pcs.;
• Salt;
• Butter – 50 g;
• Dutch cheese – 300 g;
• Sour cream – 200 g;
• Garlic cloves – 3 pcs.;
• Parsley;
• Black ground pepper – 1/3 tsp.

Boil the meat, cut into slices and fry until golden brown.

Fry sliced ​​mushrooms in butter for 15 minutes, salt, add ground pepper and chopped garlic.

Cut the onion into half rings and combine with mushrooms. Fry over medium heat until soft.

Eggplant cut into small thin slices, dip in boiling water for 10 minutes, remove, squeeze and fry in oil until tender.

Put a layer of mushrooms with onions in molds and pour 2 tbsp. l. sour cream.

The next layer is chicken meat and also pour sour cream.

Spread the eggplant over the meat, sprinkle with a little salt and pour over the sour cream.

Top with grated Dutch cheese and bake in the oven for 15-20 minutes at 180°C.

When serving, garnish the appetizer with green parsley leaves. Guests will be delighted with a delicious julienne with chicken and mushrooms.

How to make julienne with mushrooms, chicken and apples

Some housewives are wondering if it is possible to cook mushroom julienne with fruit? For example, how to make julienne with mushrooms, chicken and apples?

• Chicken fillet – 200 g;
• Onion – 1 pcs.;
• Apples (sweet and sour) – 2 pcs.;
• Eggs – 2 pcs .;
• Mayonnaise (you can sour cream) – 200 g;
• Soft cheese – 200 g;
• Olive oil – 3 tbsp. l .;
• Salt;
• White pepper and paprika – 1/4 tsp each;
• Basil.

Boil chicken fillet, let cool and cut into arbitrary pieces.

Hard boil eggs, peel and cut into cubes.

Peeled apples also cut into cubes, about 1×1 cm.

Chop the onion and fry in olive oil until soft.

Combine all cooked foods, salt, add paprika and ground white pepper.

Mix, season with mayonnaise and arrange in cocotte bowls.

Grate soft cheese on top and place in the oven for 10-15 minutes.

Serve garnished with green basil leaves.

Cooking at home julienne with chicken, mushrooms and eggs

We offer an interesting recipe for julienne with chicken, mushrooms and eggs. It takes only 10 minutes to prepare it. However, it is worth taking care of products and spices in advance.

• Sour cream – 150 g;
• Eggs – 4 pcs .;
• Mushrooms – 300 g;
• Chicken breast – 300 g;
• Cheese – 200 g;
• Onions – 3 pcs.;
• Salt;
• Butter;
• Green onion – 1 bunch.

Grind the meat cooked in advance into arbitrary small pieces.

Mushrooms and onions cut into cubes and fry in oil so that the mixture is golden in color.

Combine meat with mushrooms and onions, salt and simmer for 5-7 minutes over low heat.

Arrange in molds and prepare a filling of sour cream and eggs.

Beat sour cream with eggs with a whisk, salt a little and pour the filling into the molds.

Pour a layer of grated cheese on top and place in the oven for 10 minutes.

Before serving, crush the julienne with chopped green onions.

A visual video of cooking julienne with chicken and mushrooms will help every novice cook to create an amazing masterpiece of a hot appetizer:

How to cook julienne with chicken, mushrooms and pumpkin

The next option will tell you how to cook julienne with chicken, mushrooms and pumpkin.

• Pumpkin (peeled) – 200 g;
• Cream (fatty) – 300 g;
• Flour – 1 tbsp. l .;
• Cheese – 100 g;
• Fine sea salt;
• Butter – 50 g;
• Chicken meat – 200 g;
• Mushrooms – 400 g;
• Nutmeg.

In a pan, boil 2 tbsp. water and throw small cubes of pumpkin for 10 minutes. Drain the water, rinse the pumpkin with running cold water.

Grease the forms with oil and put the pumpkin on the bottom.

Sprinkle nutmeg on top and pour 2 tbsp. l. cream.

Boil chicken meat, cool, cut into strips and put on a pumpkin.

Mushrooms cut into pieces, fry in oil until tender, salt and put on the meat.

Combine flour with cream, stir well, salt and simmer for 5 minutes until thickened.

Pour the prepared sauce over the filling in the molds, rub the cheese on top and put in the oven.

Bake julienne at 180°C for 20-25 minutes.

Julienne recipe with chicken, mushrooms and pineapple

Another interesting chicken and mushroom julienne recipe can be made with canned pineapples, which will give the dish a sweeter taste.

• Chicken fillet – 400 g;
• Mushrooms – 400 g;
• Onions – 3 pcs.;
• Pineapples – 300 g;
• Cheese – 200 g;
• Cream – 200 g;
• Flour – 2 tbsp. l .;
• Salt – to taste;
• Vegetable oil;
• Basil.

Boil the fillet until tender, cool and cut into thin strips. Fry over medium heat until golden brown.

Cut the mushrooms into slices and fry until the liquid evaporates.

Onion, cut into half rings, add to the mushrooms and simmer for 10 minutes.

Combine meat, mushrooms with onions and mix gently.

Drain the pineapple, cut into cubes and add to the meat and mushrooms.

Combine flour in portions with cream, mix thoroughly and simmer over low heat for 5 minutes.

Pour the sauce into the filling, mix and arrange in coconut bowls.

Grate hard cheese and pour into each mold.

Bake for about 15 minutes, until the cheese cap is golden.

Place basil leaves on top and serve.

Spicy julienne with chicken and mushrooms

For those who like spicy hot snacks, you can cook spicy julienne. How to cook julienne with mushrooms, see the recipe step by step.

For this you need the following ingredients:

• Chicken ham – 2 pcs.;
• Mushrooms – 400 g;
• Onion – 3 heads;
• Cheese – 200 g;
• Sour cream – 200 g;
• Garlic – 7 cloves;
• Chili pepper – 0,5 tsp;
• Ground black pepper – 0,5 tsp;
• Flour 1 tbsp. l .;
• Butter;
• Salt.

How to make julienne more spicy and at the same time tender and juicy? To do this, garlic and pepper should not be subjected to long heat treatment.

Boil the chicken leg, cut into thin strips and mix with chopped garlic cloves, chili pepper and ground black.

Mushrooms and onions cut into cubes, fry in butter for 15 minutes, salt.

Heat the flour in a dry frying pan, pour in the sour cream and stir until the flour lumps are completely dissolved.

Mix meat and mushrooms with onions together, distribute in forms and pour over sour cream sauce.

Sprinkle grated cheese on top of the filling and bake in the oven for 15 minutes.

We cook julienne at home and delight our loved ones with a wonderful hot snack!

As you can see, you can cook julienne at home without much difficulty. All you need is desire and a minimum set of products. Try, cook and then julienne will be your favorite signature dish.