Cutting Vegetable Matchsticks (Julienne)

Cutting Vegetable Matchsticks (Julienne)

Cutting vegetables matchsticks, also called 'julienne', are simple to cut yet look very special. Matchsticks can be steamed, stir-fried, added to soups, used as a garnish or to give an extra crunch to salads:

  1. Peel the vegetable and shave off curved edges. Cut across into pieces about 5cm / 2in long.

  2. Lay each piece flat and cut it lengthways into slices 3mm / 1/8in thick or less, guiding the side of the knife with your knuckles. Stack the vegetables slices and cut them lengthways into strips about 3mm / 1/8in thick or less.

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