How to Julienne Vegetables

By LeafTV Contributor

A julienne (also called a "matchstick") is a type of cut that makes a long thin strip. It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation.

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Carrots are easy to julienne.
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Never use a cutting board you use for poultry when cutting vegetables or fruit.

Step 1

Clean your cutting board and knife.

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If you suspect the veggies have been exposed to pesticide, always peel them.

Step 2

Peel the skin from the vegetable, if necessary.

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You'll rarely use the entire vegetable, but you only need to trim a small part.

Step 3

Trim away any root or stem parts of the vegetable.

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Make it easy on yourself by creating a flat side first.

Step 4

If the vegetable is round like a potato or carrot, cut it in half and lay it, cut side down, on the board. This will keep it from rolling.

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First cut slices and then make strips out of those.

Step 5

Cut the edible part of the vegetable into slices about 1/4-inch thick.

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credit: Demand Media Studios
Julienned carrots.

Step 6

Cut the slices into even strips, 1/4-inch thick.