"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. |  |
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| 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. |
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| 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). |  |
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Photos: Scott Phillips
