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Cutting into Julienne Strips

Appears in

By Anne Willan

Published 1989

  • About
Julienne strips—fine strips of vegetable the size of a matchstick—cook quickly and make a garnish for many dishes. Juliennes of different colored vegetables, such as carrot, leek and turnip, are often mixed for decorative effect.
  1. Peel the vegetable and cut a thin strip from one side so that the vegetable lies flat on the board.

  2. Cut the vegetable crosswise into 2 in/5 cm lengths, then lengthwise into thin vertical slices.

  3. Stack the slices and cut them lengthwise again into strips. For very fine strips, continue cutting, keeping the tip of the knife on the board.

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