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vegetable rosti

How to make a vegetable rosti

How to make a vegetables rosti
Serves 3
Vegetable Spaghetti is super tasty both raw and cooked. In the past you had to be a magician with a sharp knife to cut your cucumber, carrot and zucchini into thin strips nowadays there are many tools on the market that can help you. For example the OXO julienne peeler , a kind potato peeler which you use to can cut thin strips of vegetables. The name is not entirely correct: julienne simply indicates that the vegetable strips have a size of a matchstick. With the peeler you can make longer and thinner noodles. This handy kitchen gadget will help you to make the best dishes, like vegetable rosti.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 600 grams pattos
  2. 250 grams pumpkin
  3. parsnip or sweet potato (pumpkin I like best)
  4. 2 uien
  5. 1 / 2 bunch chopped cilantro
  6. plant vegetable oil
  7. salt and pepper
Instructions
  1. Wash and peel the vegetables
  2. Cut the onion into very thin slices
  3. Cut the potatoes and pumpkin with julienne grater
  4. Mix all vegetables
  5. Spoon half the coriander
  6. Season to taste with salt and pepper
  7. Grab Some of the vegetable mixture and press it between your palms a cookie
  8. Meanwhile, heat oil in a wok
  9. Fry rostikoekjes (while rotating)
  10. Let them drain on kitchen paper and garnish with the remaining coriander
Notes
  1. You can mix up the ingredients with the other vegetables and herbs. However, the amount of potatoes in the recipe are needed to bind the mixier with the naturally occurring starch.
Julienne Peeler https://www.juliennepeeler.info/
julienne soup

Julienne soup fast and simple

Julienne soup fast and simple
Serves 4
A simple, healthy and fast soup to enjoy every day
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 pack vermicelli
  2. 3 carrots
  3. 1 zucchini
  4. 1 leek
  5. 1 stalk celery
  6. 2 tomatoes
  7. 1 tbsp tarragon
  8. 1 tbsp chervil
  9. 1 tbsp parsley
  10. vegetable broth
  11. 1 onion
  12. 1 tsp tomato paste
  13. water
Instructions
  1. Cut all the vegetables into very fine julienne (except the tomatoes), cook the vegetables in vegetable stock until tender. Add salt and pepper. Let it boil again and then simmer for 15 minutes. Add the vermicelli to the boiling water.
  2. Remove all seeds from the tomatoes and cut them into pieces. When the soup is ready, add the diced tomatoes and tomato paste. Serve and garnish with the tarragon and chervil.
Notes
  1. If you use a julienne peeler you can reduce the preparation time from 20 to 5 minutes.
Julienne Peeler https://www.juliennepeeler.info/
wood-sorrel

The history of the word julienne

The origin of this word is lost in the dark past or not?

Vegetables for julienne soup are always cut into fine strips. This is a tradition that has always existed. If someone says julienne cut, it means cutting vegetables such as those in julienne soups. The term is derived of julienne soup. In julienne soup should always be sorrel! This is typical for this soup. Dr. Roques, a great gastronome said: “Certes, vôtre julienne serait manquée, si l’on y avait l’oublié oseille”. Here is the key to the unveiling of the word julienne. Continue reading →

Julienne Peeler