“Julienne” is a French cooking term for thin strips of vegetables (or meat or fruit). The strips are usually about 3 inches long and 1/16- to 1/8-inch thick. To make them, follow these steps:
|Peel the vegetable, if necessary, and cut it crosswise into 2-1/2- to 3-inch lengths. If the vegetable is round, cut a thin slice off one side to make a stable base.|
|Thinly slice lengthwise with a chef’s knife or a hand-held slicer into uniform 1/16- to 1/8-inch-thick slabs, reserving any rounded side pieces for another use.
|Stack a few slabs at a time and cut lengthwise with the chef’s knife into 1/16- to 1/8-inch-thick strips (the same width as the slabs).|
Photos: Scott Phillips
Peel the vegetable.
Thinly slice lengthwise.
Stack a few slabs at a time and cut lengthwise.