Original Post: https://www.evolvingtable.com/julienne-cut/
How to Cut Julienne Strips
With this simple step-by-step Julienne Cut tutorial, you can master a French knife technique in practically no time! Using a sharp chef’s knife, slice everything from carrots to cucumbers to bell peppers in fine, thin strips.
Servings: 1 serving
Ingredients
- 1 vegetable carrot, cucumber, beet, squash, etc.
Instructions
- If julienning a carrot or beet, first peel the outer layer using a vegetable peeler.
Classic French Method:
- Cut the vegetable into 2 to 3-inch pieces, discarding any root or stem ends.
- Place the piece cut-side down on a cutting board and trim a thin slice off of the rounded side to square it off and make a stable base.
- Place the piece flat-side down and slice into thin 1/16- to ⅛-inch planks. Stack a few of these slices together and cut again into 1/16- to ⅛-inch strips. And that piece you trimmed at the beginning - don't forget to cut that into strips, too!
Alternative Method:
- Starting from the root or stem end of a cylindrically shaped vegetable, cut at an extreme diagonal, or bias, that is 2-3 inches in length. Continue making these cuts 1/16- to ⅛-inch apart.
- Stack a few of these pieces on top of each other and cut again into 1/16- to ⅛-inch strips.
Video
Notes
- Alternatively, you can use a julienne peeler , but do note that the strips will be pretty thin and small.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10191IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg