How to Julienne

To cut vegetables into very thin match like strips. Peel the skin from the vegetable if necessary.Trim away any root or stem parts of the vegetable. 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. Cut the edible part of the vegetable into slices about 5mm thick. The ideal julienne cut is about 2cm long.

Julienne vegetables can be used as a garnish or an ingredient in salads, stir fires or soups.