Recipe: Julienne in a pot with Bechamel sauce step by step with pictures | Handy.Recipes

Julienne in a pot with Bechamel sauce

Cooked julienne in crock pot with béchamel sauce

Total Servings: 4

Nutritional Value

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!

Author of the recipe

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!!

Nutritional Value:

Whole Dish:
Calories
5804.8 Calories
Protein
305.1 g
Fat
426.3 g
Carbohydrates
179.6 g
Per Serving:
Calories
1451.2 Calories
Protein
76.3 g
Fat
106.6 g
Carbohydrates
44.9 g
100g:
Calories
213.4 Calories
Protein
11.2 g
Fat
15.7 g
Carbohydrates
6.6 g

Meat, Salt, Flour, Hard Cheese, Wheat Flour, Butter, Tender, Creamy, Mushroom, Champignons, appetizers, Appetizers with Mushrooms

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