How to julienne carrots
Julienning carrots into fine strips is easy once you get the technique right. Here’s a step-by-step guide.
Method
Prepare the carrots
Peel the carrots using a vegetable peeler. Cut off both ends of the carrot.
Cut into sections
If the carrot is long, cut it in half or into thirds to make it easier to handle.
Slice the carrot into batons
Place a carrot section on one of its flat ends so it's stable. Slice the carrot lengthways into thin, even batons around ½ cm thick. The thinner the batons, the finer the julienne. Repeat with the remaining pieces.
Stack and slice into strips
Neatly stack a few batons. Slice the stacked batons into thin, matchstick-like strips, aiming for around ½ cm wide. This is your julienne cut. If the strips are too thick, you can slice them again to make them finer.
Chef’s tips
Try to keep your knife at a consistent angle and speed for even strips. If you need very fine strips, you can slice the batons even thinner or use a mandolin slicer for precision.
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