Sentences with phrase «into julienne»

Cut the remaining roasted peppers into julienne strips and toss with the balsamic vinegar.

* NOTE: To cut the vegetables into julienne (thin matchstick - shaped pieces), first cut into ¹?

2 large ripe but firm mangoes, cut into matchsticks size 2 cups purple cabbage, cut into julienne size strips 1 large or 2 small carrots, julienned 1/2 of a cucumber, julienned 1 small sweet pepper, julienned 8 - 10 mint leaves, sliced thinly 3 Tbsp.

I used a mandolin to cut the mangoes, carrots and cucumber in uniform thickness then I sliced them into julienne sizes.

2 green New Mexico or poblano chiles, roasted peeled, seeds and stems removed, cut into julienne strips

Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)

In a food processor, cut the potato into julienne strips, or cut into matchstick - sized pieces by hand using a knife.

GF Ingredients: Cucumber 1 peeled and cut into julienne Carrot 1 smallish... Continue Reading →

Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small red onion, thinly sliced 2 serrano or jalapeno chiles, stemmed and sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

While onion is getting cooked, cut the red and yellow bell peppers into juliennes.

Not exact matches

While the onions sautee, cut up the apples into matchstick (julienne) sized pieces.

For the uninitiated, courgetti is simply courgettes turned into noodles or spaghetti with the help of a nifty gadget called a «spiralizer», or just a julienne peeler.

I used my snazzy Oxo mandoline to cut the cucumbers into long skinny matchsticks, a.k.a. julienne - cut.

Cut the bell pepper into thin julienne slices.

Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.

Meanwhile, turn your courgettes into «courgetti» using a spiralizer or julienne peeler.

For the uninitiated, courgetti are simply courgettes turned into noodles or spaghetti with the help of a nifty gadget called a «spiralizer», or just a julienne peeler.

This unassuming vegetable can be turned into veggie «noodles» with a julienne peeler, pureed into a creamy soup, sliced thin for salads, or grilled alongside burgers or steaks.

Using a spiral slicer or julienne peeler, slice the summer squash into long thin noodles.

Julienne (slice into matchstick - size pieces) the mushrooms, dill pickle, onion, bell pepper, and spinach leaves.

Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.

Peel and julienne the carrots as follows: cut each carrot into very thin diagonal slices.

You could most certainly cut the stalk up into two inch lengths and julienne or coarsely grate them.

Julienne or thinly slice the carrots into pieces not much larger than the size of a noodle.

Drain, remove and discard the stems and cut the caps into fine julienne.

You can julienne the apples with a peeler or dice them into bite - size pieces.

Roll and julienne 4 large basil leaves, muddle them with a mortar and pestle and then pop them into the bottom of your glass.

If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips.

While the cauliflower is cooking, spiralize, julienne, or thinly slice the zucchinis into noodles or thin strips.

Halve each piece lengthwise, then slice lengthwise into thin strips (julienne).

Cut the beets and butternut squash into very thin julienne strips, about the size of matchsticks.

Cut cabbage, jícama, and carrots into thin julienne strips.

Now julienne the yellow squash into thin noodles with a julienne peeler (this is the one I love and recommend as seen in the pictures in this post).

Make zucchini noodles with a julienne peeler, or use your regular vegetable peeler to shave the zucchini into fettucine - like ribbons.

You can either shred the zucchini into noodles with a julienne peeler like mine, or use a spiralizer like this.

Once the pesto is ready, shred the zucchini into thin noodles using a julienne peeler (this is the one I use and love).

Use a vegetable peeler to julienne the zucchini into ribbon - like lengths.

Shred the zucchini into pasta strands, it seems like a julienne peeler gets the best results, but you can also use a cheese grater.

Chop the beets, either into small bite size pieces or julienne them.

With a very sharp knife, cut strips into a long, fine julienne.

Use a mandoline to julienne the squash into matchsticks.

The ability to slice and shred a range of vegetables into ribbons has long been possible with a julienne peeler, but the technique has been made fuss - free and far more appealing with the arrival of the spiralizer.

Slice the prunes lengthwise into thin strips (julienne).

Using a julienne peeler or spiralizer, the zucchini is cut into noodles.

Cut zucchini squash into ribbons, spirals or julienne strips.

Dive into delight with this seasonal selection of mixed baby greens, julienne of carrot and cucumber, sliced red onion, baby tomatoes, house made candied nuts, with white balsamic dressing and fried prosciutto garnish.

Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut

1 pound kale or spinach, cut into small julienne Salt and pepper to taste In a large pot, heat the olive oil over medium heat.

Stack nectarines, beets, or carrots into manageable piles 3 or 4 slices high and run your chef's knife through the stack, making julienne cuts that are as wide as the slices are thick (about 1/8»).