HOW TO: Julienne Carrots
Julienne, or matchstick, carrots add beauty to any dish. Brenda saw an ingenious hack for beautiful julienned carrots on Instagram. The post was created and shared by Julia Davidson, of America’s Test Kitchen and Cooks Country. Lately she has been sharing a series of basic prep and cooking tips. When Julia shared this method, Brenda immediately tried it out and was amazed at the ease.
Brenda has already employed this technique to cut slender carrot sticks, widening the cuts to ~1/4”, perfect for a 2 yr old to munch on at snack time.
HOW TO: Julienne Carrots—Quickly
You’ll need a cutting board, a sharp knife (Brenda prefers the Cutco Santoku Chef’s Knife, but any knife will do), and carrots.
Recommended: select the fattest carrots from the bag.
Step #1: Oblong Disks
Prepare carrot, either peeling or scrubbing clean
Trim the root end of carrot at an angle of ~45 degrees
Using a sharp knife, cut 1/8” slices, following the angle of the first cut for the length of the carrot
Step #2: Julienne
Cut each oblong disk in 1/8” matchsticks (cut individually or stack a few)
Brenda’s tips:
Quick! Julienne some carrots:
any stew or casserole
Using the fattest carrots reduces work time as the oblong disks cut in step one are wider, resulting in more matchsticks.
