Peel the vegetables where required (carrots, butternut, pumpkin, potatoes, onions, beetroot).
Julienne describes vegetables cut into matchstick-sized strips.
At The Kitchen, julienned vegetables are cut thin (near matchstick size) but nearly double the length of a matchstick.
Slice the carrot on the diagonal to the length that you want your julienned vegetable. Now stack a few slices together and with the fingers of your left hand (if you are right-handed) well out of the way (top knuckles tucked in) slice the long discs into matchstick-sized pieces.
Slice the peeled onion in half lengthwise. Holding the tufted end of the onion firmly on the board, cut the thinnest slices you can manage lengthways all the way through to the board but not all the way through to the tufted end. There will be a little bit left at the tuft. Holding the slices together, and with your knife now parallel to the board, slice the onion through the slices lengthways so that you have long thin slices. To dice, slice down again through both sets of long slices.