To julienne carrots, peel and trim the carrots, cut them into 2- to 3-inch long pieces, cut off the round sides and slice the rectangular middle piece into 1/8-inch thick slices. Stack the slices on top of one another and slice the stack into 1/8-inch pieces.
Julienne is a cutting technique that involves slicing vegetables into long, thin pieces. To julienne carrots, use the following steps.
- Peel and trim the carrots
- Chop the carrots
- Trim off the round sides (optional)
- Slice the carrot pieces into julienne strips
Peel all of the carrots and trim off the tops and bottoms.
Chop each carrot into long pieces. Each piece should be around 2 to 3 inches long.
Some publications such as Good Housekeeping recommend trimming the round sides from the carrots to create rectangles. However, this is an optional step and publications such as Better Homes and Gardens skip it.
Cut each piece lengthwise into slices that are around 1/8-inch thick. Stack the slices and slice them lengthwise again to create 1/8-inch squares.
A mandoline slicer can also be a handy tool for making julienne carrots. A variety of other vegetables can be julienned. To julienne leafy vegetables such as basil, create large stacks out of the leaves and roll them before slicing.