Julienne

Appears in

Published 1999

About

Trim the vegetable into the desired length. Using a mandoline, slice the vegetable into thin sheets. Overlap the sheets to form a line of the vegetable. Finely slice the sheets to form a julienne.

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Meat

Vegetable cuts

The licensor does not allow printing of this title