Cut Julienne: The Best Tips For Fine Strips

Julienne – how to cut fine strips of vegetables

Especially carrots, celery, and leeks are often cut into julienne. These are fine strips that you can use for numerous dishes. Of course, you can also use any vegetables or even other ingredients for this cutting technique. That’s how it works:

• Wash the vegetables and remove the peel if necessary. Remove the ends and cut the vegetables, such as carrots, in half.
• Cut the vegetables lengthwise into thin slices. For example, so that carrots do not slip and you cut your finger, you should only cut off one slice and then place the carrot on the cut surface. So it is fixed and cannot roll away. Then proceed to cut the remaining slices.
• Then line up the slices and cut them into fine long strips, i.e. the so-called julienne. If these strips are too long, you can cut the slices to the desired length, for example, cut them in half.

You should keep this in mind when cutting the julienne

In order to prepare the desired julienne, you should pay attention to the following:

• While carrots, celery, and co. are cut relatively the same way, there is something special about leeks. After cutting in half, you should make sure to peel off the individual layers and then cut them lengthways into strips. On the other hand, if you cut the layers across, you get half rings.
• For cutting, you need a sharpened knife and a suitable underlay. Also, go slowly so you don’t cut your finger. Only over time will you become more proficient at cutting the julienne.
• Tip: If you have to cut a lot, a mandolin can be helpful. This allows the vegetables to be cut to the desired length in no time at all.