Learn How To Julienne Vegetables / Knife Skills 101 (courtesy of HolidayKitchen.tv)

How To Julienne Vegetables

Julienne is the French term for vegetables cut in long, thin strips, like a matchstick. Mastering the method of julienne-ing vegetables will not only improve your presentation; it will also ensure more even, consistent cooking.

To julienne a carrot, trim the top. Cut the carrot into 2-inch lengths. Trim the rounded sides of each piece, so that a rectangle is created. Cut each rectangle lengthwise, into 1/8-inch slices. Stack several of the slices together and cut lengthwise again, creating thin batons called “julienne”. Continue with the remaining carrot pieces. This cut also works well to make potato or zucchini sticks. To mince, stack the julienne sticks together and cut across.

To julienne a pepper, with your knife, remove the stem and then the bottom section. Reserve for another use. Slice the pepper lengthwise, flatten, and remove the ribs with the tip of your knife. Cut the pepper into thin, julienne strips.

Chiffonade is a similar technique, in which herbs or leafy green vegetables, like spinach or basil – are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing very thin strips. Start with large, unbruised basil leaves. Wash and dry them thoroughly, and then stack them together like sheets of paper. Gently, roll up one stack into a kind of loose, cigar-shape. Slice across the roll to make very thin julienne, or chiffonade.

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