This post may contain affiliate links. This means I may make a small commission at no additional cost to you when you make a purchase. Find out more in the Disclosure Policy
Are you looking for a quick way to prepare vegetables on the Mediterranean Diet? Try easy julienned veggies.
I chose a mixture of carrots, broccoli stalks, and parsnips so the finished dish would be colorful.
We eat broccoli and carrots a lot at our house and I was looking for a more flavorful way to prepare them.
I was also looking for a way to incorporate more vegetable variety into our meals. This is a great recipe to use up broccoli stalks that are often discarded.
How to Prepare Julienned Vegetables
Julienning vegetables is super easy. Basically, you use a peeler to remove the outside layer or skin of the vegetable and then cut the vegetables into 1/4 inch sticks that are 2-3 inches long.
To retain color and flavor of the julienned veggies, blanch the vegetable strips for 2 minutes in boiling water and then immediately submerge the strips into ice water.
Blanching is a quick-cooking process that so worth the extra minutes and pan. To make the transfer of the vegetables to ice bath easier. I use this long-handled strainer.
After blanching, saute the strips in extra virgin olive oil for 2-3 minutes. Season with sea salt and pepper. Working quickly, your julienned vegetables will be tender-crisp.
To learn more about common vegetables to add flavor and variety to meals on the Mediterranean Diet, read my post, Colorful Mediterranean Diet Vegetables.
Vegetables to Julienne
For this recipe, I chose carrots, broccoli stalks, and parsnips. You could easily choose rutabagas, turnips, or winter squash. Use what you already have in your pantry.
I love the taste of these veggies sauteed with extra virgin olive oil, but you can add garlic or other spices too.