How to Cut Julienne Strips
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5
How to Cut Julienne Strips
Description
The process begins by peeling root vegetables such as carrots or beets. The vegetable is cut into 2 to 3-inch sections, discarding uneven ends. One side of each piece is trimmed flat for stability on the cutting board. Thin planks of about 1/16 to 1/8 inch thickness are sliced, stacked, and then cut into strips of the same width. The trimmed portion is also julienned to minimize waste.
An alternate method for cylindrically shaped vegetables involves cutting diagonal slices approximately 2 to 3 inches long at 1/16 to 1/8 inch intervals, stacking these, and slicing again into strips. This bias cut produces longer, thinner pieces suited for certain presentations.
The resulting julienne strips offer a consistent shape for cooking or raw use, improving texture and presentation in dishes. Additionally, a julienne peeler can be used but produces thinner, smaller strips compared to knife cuts.
Ingredients
- 1 vegetable carrot, cucumber, beet, squash, etc.
Instructions
- If julienning a carrot or beet, first peel the outer layer using a vegetable peeler.
Classic French Method:
- Cut the vegetable into 2 to 3-inch pieces, discarding any root or stem ends.
- Place the piece cut-side down on a cutting board and trim a thin slice off of the rounded side to square it off and make a stable base.
- Place the piece flat-side down and slice into thin 1/16- to ⅛-inch planks. Stack a few of these slices together and cut again into 1/16- to ⅛-inch strips. And that piece you trimmed at the beginning - don't forget to cut that into strips, too!
Alternative Method:
- Starting from the root or stem end of a cylindrically shaped vegetable, cut at an extreme diagonal, or bias, that is 2-3 inches in length. Continue making these cuts 1/16- to ⅛-inch apart.
- Stack a few of these pieces on top of each other and cut again into 1/16- to ⅛-inch strips.
Notes
- You can use a julienne peeler for thinner, smaller strips, but this tool produces smaller pieces than the knife method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 42mg | 2% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 10191IU | 204% |
| Vitamin C | 4mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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