Julienne in a pot with Bechamel sauce
|
Julienne is usually cooked and served in cocotte pots. For my recipe, I use the now-favorite crockpot. Bechamel sauce is a classic lasagna and julienne sauce. In the process of cooking, it turned out that if you increase the amount of cream, it makes a great sauce for pasta!
Ingredients for Julienne in a Pot Sauce "béchamel":
- Chicken filet - 800 g
- Champignons - 400 g
- Cream (for sauce) - 1 l
- Hard cheese - 300 g
- Wheat flour / Flour - 6 tablespoon
- Butter - 6 tablespoon
- Salt
How to cook julienne in a crockpot with sauce "béchamel" step by step with photos
|
Cut the chicken fillet into small pieces. |
|
Slice washed mushrooms, add to the chicken and stew in vegetable oil for about 10 minutes. |
|
Make sauce: 1. Melt butter. 2. add flour and mix quickly so that there are no lumps. 3. Pour in the cream, previously heated in a saucepan. 4. salt. Bring to the boil and simmer under a lid for about 1 minute. IMPORTANT! The cream must be constantly stirred, so that it does not curdle! |
|
Pour the liquid from the mushrooms and chicken and pour the sauce into the pan. Cook for 10 minutes. |
|
Pour into pots. |
|
grate cheese on a coarse grater, chop greens and mix. |
|
pour cheese into pots and put in oven for 20-25 min. (do not preheat) |
|
serve hot. |
|
Enjoy!! |
Meat, Salt, Flour, Hard Cheese, Wheat Flour, Butter, Tender, Creamy, Mushroom, Champignons, appetizers, Appetizers with Mushrooms
