How to Julienne Carrots
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5
How to Julienne Carrots
Description
The process starts by trimming the carrot ends, then cutting the carrot into 2-inch lengths for manageable sections. Each piece is carefully flattened on one side by slicing off a thin slice, giving it stability for further cuts.
Next, the flattened carrot 'logs' are sliced lengthwise into thin planks about 1/8-inch thick. These planks are stacked securely and then sliced crosswise into equally thin strips, creating uniform matchstick shapes known as julienne cuts.
This technique ensures even cooking and attractive presentation for recipes requiring delicate carrot pieces. Julienne carrots can be used raw in salads or lightly cooked in sautés and stir-fries to add texture and crunch.
Ingredients
- 4 carrot peeled
Instructions
- Trim off stem end and root tip of carrot. Cut carrots into even lengths, about 2 inches long each.
- Working with one piece of carrot at a time, slice off one side of each “log” to make a flat surface. This will prevent the carrot from rolling on your work surface as you cut.
- Place the carrot down on that flat side you just made and slice the carrot into thin, 1/8-inch “planks.”
- Once you have several planks, stack them on top of one another and slice through the stack to create thin, 1/8-inch strips—similar to matchsticks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 50mg | 2% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 12028IU | 241% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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