How to Julienne Carrots
Total Time
10 mins
Prep Time
10 mins
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 1 pound medium or large carrots
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Preparation
Step 1
To julienne carrots with a julienne peeler: Wash the carrots well and pat them dry. Place one, long-side-down, on a flat surface. Hold the thick end of the carrot and drag the julienne peeler from the thick to the thin end. Repeat until the carrot is too thin to julienne. Repeat with the remaining carrots.
Step 2
To julienne carrots with a knife: Wash the carrots well and peel them with a vegetable peeler. Place them on a cutting board, long-side-down, and trim off the tops. Cut the carrots crosswise into 2 or 3 (2 to 3-inch) chunks. The exact number and size will depend on the size of your carrots. Slice each chunk lengthwise into thin planks and then cut the planks lengthwise into thin matchsticks. To work more quickly, you can stack the planks as you cut them into matchsticks.
Step 3
Use in carrot salads, stir fries, or any recipe that calls for julienned carrots.
Step 4
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Chef's notes
If your carrots have tops, leaving them on can help anchor the carrots as you work.
For frequent julienning, investing in a julienne peeler is recommended for efficiency.
