How to Julienne Carrots
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4.8
22 reviews
Excellent
How to Julienne Carrots
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This photo tutorial teaches you how to julienne carrots for all sorts of recipes, from pasta to salads, soups to stews. It's easier than you think!
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Ingredients
- 2 large carrot
Instructions
- Using a 1 ½ to 2-inch piece of peeled carrot, cut off the four sides to form a rectangle. Trim the ends to make the piece even. The leftover pieces can be used for stocks, soups, or nibbling.
- Cut the carrot into equal slices, lengthwise. The size of the matchsticks will depend on how thick these slices are. If you want thin matchsticks, then be sure to cut thin slices. The same reasoning follows for thicker matchsticks, also known as a batonnet cut. The thickness may vary from 1/16 to ¼ inch.
- Stack the slices evenly, then cut through the stacks to form matchsticks. The slices should be the same thickness as the previous step so that the thickness is even all around the matchstick.
- Continue with the remaining pieces of carrot until you reach the desired amount.
Equipments used:
Nutrition Information
Show Details
Serving
0.25of Carrot
Calories
7kcal
(0%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
12mg
(1%)
Potassium
58mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3007IU
(60%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 7 kcal
% Daily Value*
| Serving | 0.25of Carrot | |
| Calories | 7kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3007IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
4.8
22 reviews
Excellent
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