How to Julienne Vegetables


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.

Carrots are easy to julienne.
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Things You'll Need

  • Vegetables
  • Chef's knife
  • Cutting board
Step 1

Clean your cutting board and knife.

Never use a cutting board you use for poultry when cutting vegetables or fruit.
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Step 2

Peel the skin from the vegetable, if necessary.

If you suspect the veggies have been exposed to pesticide, always peel them.
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Step 3

Trim away any root or stem parts of the vegetable.

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

Make it easy on yourself by creating a flat side first.
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Step 5

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

First cut slices and then make strips out of those.
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Step 6

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

Julienned carrots.
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Tips & Warnings

  • The ideal julienne cut is about 2 inches long--any longer and it's hard to get into your mouth!
  • Save any scraps for vegetable stock or to use in other recipes.
  • You can use julienned vegetables as a garnish or use them as a substitute for chopped vegetables in your favorite recipe for a different look.
  • A sharp, non-serrated kitchen knife makes the best cuts. Avoid serrated knives, which "saw" through food.
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