Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Julienne

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Most root vegetables, such as the turnips illustrated here, have firm flesh suitable for cutting into long, thin sticks known as julienne. Prepared this way they need only brief cooking - boiling, steaming or sautéing - and make attractive garnishes.
  1. Peel the vegetable and cut it into thin slices with a chef’s knife.

  2. Stack the slices, a few at a time, and cut into thin, even-sized strips.

© 1996 All rights reserved. Published by Le Cordon Bleu.