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Julienne is a matchstick cut, about 4 cm long by 3 mm wide. Cut the carrot in half lengthwise. Preferably use large carrots.
Cut off the sides to form a cube so that the carrot always sits flat.
Slice lengthwise, 5 mm thick.
Lay the slices flat; cut them lengthwise again as thinly as possible (3 mm). As you develop more skill, you can even stack up the slices for increased speed.
Group the sticks together and align them using the flat side of the blade.
Cut again as needed to form sticks 4 cm long.
The julienne cut allows for quick vegetable cooking. You can simply blanch them in boiling water or use as a garnish in a papillote. Here’s a quick recipe: pour 1 liter water into the bottom of a steamer. Place some pieces of monkfish in the steamer basket, cover and cook for 10 minutes. Add julienned vegetables 3 minutes before the end of the cooking time. Serve with a drizzle of olive oil. To accompany fish, the vegetable julienne could include carrots, fennel, onion, celery, etc.