Making Ribbons

These are thin shavings made with a vegetable peeler. The technique is perfect for long root vegetables, especially carrots, because they have a hard, fibrous texture, and also for courgettes. Use vegetable ribbons as a side dish, and in salads and stir-fries. They also make an attractive garnish.

Peel the vegetable and discard the peelings. Holding the vegetable firmly in one hand, peel it all along its length with a vegetable peeler, using firm pressure. If the ribbons are not to be used immediately, keep them in iced water.